TY  JOUR
TI  OPTIMIZATION OF THE RECIPE COMPOSITION OF BAKERY PRODUCTS FOR SPORTS NUTRITION
KW  Sports nutrition
KW  bakery products
KW  composite uniform-rotatable planning of the experiment
KW  antioxidant activity
KW  nutritive and biological value
JO  Food Processing: Techniques and Technology
AU  Nevskaya, E.V.
AU  Shlelenko, L..
AU  Borodulin, D..
PY  2015
IS  36
PB  Kemerovo State University