TY  JOUR
TI  THE FACTORS OF INCREASING VOLUME AND PROTEIN CONTENT OF BREAD BAKED OF COMPOSITE FLOUR MIXES
KW  flour ingredients
KW  dry wheat gluten
KW  baked product
KW  bread volume
KW  protein content
KW  bak-ing evaluation
JO  Bulletin of KSAU
AU  Kolmakov, Y.V.
AU  Zelova, L.A.
AU  Pakhotina, I.V.
PY  2016
IS  
PB  Krasnoyarsk State Agrarian University