TY  JOUR
TI  VARIETY CHARACTERISTICS INFLUENCE ON THE TRITICALE GRAIN PROCESSING TECHNOLOGY OF THE REPUBLIC OF BASHKORTOSTAN SELECTION
KW  triticale grain
KW  quality
KW  strength of flour
KW  physical properties of dough
KW  alcohol
JO  Bulletin of KSAU
AU  Badamshina, E.V.
AU  Leschenko, N.I.
AU  Kaluzhina, O.Y.
AU  Leonova, S.A.
PY  2022
IS  0
PB  Krasnoyarsk State Agrarian University