%0 Journal Article
%T POTENTIAL OF BUCKWHEAT FLOUR IN GLUTEN-FREE BREAD, PASTA AND CONFECTIONERY PRODUCTION
%A Reznichenko, I.Y.
%A Miroshina, T.A.
%K buckwheat, buckwheat processed products, buckwheat nutritional value, new recipes, bakery and pasta products, flour confectionery products
%J Bulletin of KSAU
%D 2025
%N 0
%P 12
%I Krasnoyarsk State Agrarian University