TY JOUR TI STUDY OF THE POSSIBILITY OF USING REGIONAL PLANT INGREDIENTS OF THE ROSACEAE FAMILY IN THE PRODUCTION TECHNOLOGY OF BISCUIT SEMI-FINISHED PRODUCTS KW flour KW biscuit semi-finished product KW blood-red hawthorn fruit KW may hips KW common bird cherry fruit JO Trade, service, food industry AU Pervishina, G.. AU Kondratyuk, T.A. AU Korotchenko, I.S. AU Alekseeva, T.V. PY 2022 IS 2 PB Siberian Federal University