%0 Journal Article
%T STUDY RHEOLOGIC PROPERTIES OF THE TEST AND BREAD MADE FROM A MIXTURE OF PREMIUM WHEAT FLOUR AND SORGHUM FLOUR
%A Nikonorova, Y.Y.
%A Volkova, A.V.
%A Makushin, A.N.
%K grain, sorghum, flour, amount of gluten, elasticity, extensibility, alviogram.
%J Bulletin of KSAU
%D 2021
%N 0
%P 5
%I Krasnoyarsk State Agrarian University