%0 Journal Article
%T STUDY OF THE POSSIBILITY OF USING REGIONAL PLANT INGREDIENTS  OF THE ROSACEAE FAMILY IN THE PRODUCTION TECHNOLOGY  OF BISCUIT SEMI-FINISHED PRODUCTS
%A Pervishina, G..
%A Kondratyuk, T.A.
%A Korotchenko, I.S.
%A Alekseeva, T.V.
%K flour, biscuit semi-finished product, blood-red hawthorn fruit, may hips, common bird cherry fruit
%J Trade, service, food industry
%D 2022
%N 2
%P 8
%I Siberian Federal University