TY  JOUR
TI  IMPROVING THE TECHNOLOGY OF BAKERY PRODUCTS WITH LOW GLUTEN CONTENT
KW  gluten
KW  whole grain flour
KW  rye flour
KW  flax flour
KW  amaranth flour
KW  starch
KW  low gluten bread
KW  bread quality
JO  Bulletin of KSAU
AU  Sheveleva, T.L.
PY  2024
IS  0
PB  Krasnoyarsk State Agrarian University