00627naa#a2200205#i#450# EN\\bibl\79427 20260219164938.4 1819-4036 20160725b2016####ek#y0engy0150####ca RUS RU THE FACTORS OF INCREASING VOLUME AND PROTEIN CONTENT OF BREAD BAKED OF COMPOSITE FLOUR MIXES Journal article Krasnoyarsk Krasnoyarsk State Agrarian University 2016 5 с. Journal article local . 664.663: 664.64.016.8 RUS Kolmakov Yu V Zelova L A Pakhotina I V vestnik.kgau.ru