%0 Journal Article
%T THE FACTORS OF INCREASING VOLUME AND PROTEIN CONTENT OF BREAD BAKED OF COMPOSITE FLOUR MIXES
%A Kolmakov, Y.V.
%A Zelova, L.A.
%A Pakhotina, I.V.
%K flour ingredients, dry wheat gluten, baked product, bread volume, protein content, bak-ing evaluation
%J Bulletin of KSAU
%D 2016
%N 
%P 5
%I Krasnoyarsk State Agrarian University