TY  JOUR
TI  Effect of Oat-Based Ingredients on the Quality of Pastry Products
KW  Biscuit
KW  beta-glucan
KW  oat tolokno
KW  oat flakes
KW  modification
KW  recipe
JO  Food Processing: Techniques and Technology
AU  Shcherbakova, N.A.
AU  Misteneva, S.Y.
AU  Rudenko, O.S.
AU  Kondrat’ev, N.B.
AU  Baskakov, A.V.
PY  2022
IS  51
PB  Kemerovo State University