TY  JOUR
TI  WHEAT BRAN INFLUENCE ON BAKERY PRODUCTS QUALITY AND NUTRITIONAL VALUE
KW  quality and nutritional value of bakery products; healthy nutrition
KW  wheat bran
KW  percentage replacement of wheat flour with wheat bran; tasting evaluation
JO  Bulletin of KSAU
AU  Tipsina, N.N.
AU  Demidenko, G.A.
PY  2023
IS  0
PB  Krasnoyarsk State Agrarian University