%0 Journal Article
%T SUBSTANTIATION OF TECHNOLOGY AND QUALITY EVALUATION OF SOYA-MUSHROOM FUNCTIONAL FOODS
%A Skripko, O..
%A Litvinenko, O.V.
%A Pokotilo, O..
%K Soya beans, dried mushrooms, technology, parameters, functional food ingredients, functional nutrition
%J Food Processing: Techniques and Technology
%D 2016
%N 42
%P 6
%I Kemerovo State University