TY  JOUR
TI  WHEAT BRAN INFLUENCE ON THE FINISHED BAKERY PRODUCTS QUALITY INDICATORS
KW  the quality of food products; first-grade baking wheat flour
KW  wheat bread with bran
KW  physico-chemical and organoleptic indicators
KW  tasting evaluation
KW  healthy nutrition
JO  Bulletin of KSAU
AU  Tipsina, N.N.
AU  Demidenko, G.A.
PY  2022
IS  0
PB  Krasnoyarsk State Agrarian University