%0 Journal Article
%T TECHNOLOGICAL APPROACH TO OBTAINING AND USING SOYBEAN SEED GERM FRACTION IN SPECIFIC FOODS
%A Dotsenko, S..
%A Bibik, I..
%A Kupchak, D..
%A Obukhov, E..
%A Gryzlov, V.M.
%A Agafonov, I..
%K Germ fraction, soybean seeds, flour, bread, flour confectionery, cakes, oatmeal cookies, chemical composition, vitamin E, specific foods
%J Food Processing: Techniques and Technology
%D 2015
%N 38
%P 7
%I Kemerovo State University