TY  JOUR
TI  STUDY RHEOLOGIC PROPERTIES OF THE TEST AND BREAD MADE FROM A MIXTURE OF PREMIUM WHEAT FLOUR AND SORGHUM FLOUR
KW  grain
KW  sorghum
KW  flour
KW  amount of gluten
KW  elasticity
KW  extensibility
KW  alviogram.
JO  Bulletin of KSAU
AU  Nikonorova, Y.Y.
AU  Volkova, A.V.
AU  Makushin, A.N.
PY  2021
IS  0
PB  Krasnoyarsk State Agrarian University