%0 Journal Article
%T THE WAY TO IMPROVE THE QUALITY AND SAFETY OF BAKERY PRODUCTS FROM WHEAT FLOUR BY IMPROVING THE TECHNOLOGY OF HOP YEAST
%A Satsaeva, I.K.
%A Gasieva, V.A.
%A Teboeva, A.K.
%A Farnieva, Y.S.
%K hop yeast (fresh sour), nutrient mixture, bread, acid-formation and formation in yeast, microbiological resistance
%J Bulletin of KSAU
%D 2016
%N 
%P 6
%I Krasnoyarsk State Agrarian University