TY  JOUR
TI  THE INFLUENCE OF THE INTENSITY OF KNEADING DOUGH ON QUALITATIVE CHARACTERISTICS OF WHEAT BREAD
KW  dough mix
KW  effective regime
KW  intensity of kneading
KW  yeast dough
KW  quality of wheat bread
KW  shape stability of bread
KW  porosity of bread
JO  Bulletin of KSAU
AU  Cherepanov, Y.S.
AU  Chaplygina, I.A.
AU  Matyushev, V.V.
AU  Belyakov, A.A.
PY  2018
IS  
PB  Krasnoyarsk State Agrarian University