LDR 00805naa#a2200217#i#450#
001     EN\\bibl\117626
005     20260716215615.4
011 ## _a1819-4036
100 ## _a20260630b2026####ek#y0engy0150####ca
102 ## _aRU
200 1# _aAPPLICATION OF A COLOR ANALYSIS INSTRUMENTAL METHOD TO ASSESS RYE-WHEAT BREAD BAKING TIME
       _eJournal article
210 1# _aKrasnoyarsk
       _cKrasnoyarsk State Agrarian University
       _d2026
215 ## _a12 с.
608 ## _aJournal article
       _2local
675 ## _aПрочие свойства. Качество и его контроль. 664.66.016
       _z
700 #1 _aPechnikova
       _gYuliya Yur'evna
700 #1 _aZaytseva
       _gLarisa Valentinovna
700 #1 _aSotchenko
       _gDenis Yurievich
700 #1 _aKostyuchenko
       _gMarina Nikolaevna
700 #1 _aBaluyan
       _gKhachatur Aleksandrovich
856 4# _avestnik.kgau.ru
       _u