00734naa#a2200217#i#4500001001500000005001700015011001400032100004100046101000800087102000700095200014000102210006100242215001000303608002700313675008500340700001800425700001700443700001700460700001900477856002000496EN\\bibl\7925320260221102317.6##a1819-4036##a20160225b2016####ek#y0engy0150####ca0#aRUS##aRU1#aTHE WAY TO IMPROVE THE QUALITY AND SAFETY OF BAKERY PRODUCTS FROM WHEAT FLOUR BY IMPROVING THE TECHNOLOGY OF HOP YEASTeJournal article1#aKrasnoyarskcKrasnoyarsk State Agrarian Universityd2016##a6 с.##aJournal article2local##aХлеб и хлебобулочные изделия в целом. 664.66zRUS#1aSatsaevagI K#1aGasievagV A#1aTeboevagA K#1aFarnievagYa S4#avestnik.kgau.ru