%0 Journal Article
%T TECHNOLOGICAL DECISIONS IN MAKING BAKERY PRODUCTS WITH APPLICATION OF PRODUCTS OF GREEN FOXTAIL PROCESSING
%A Kuznetsova, L.I.
%A Sadygova, M.K.
%A Bashinskaya, O.S.
%A Selivanov, N.I.
%A Buyanova, I.V.
%K mixolab, the flour from grain green foxtail, Profiler index, gluten, starch retrogradation, the phases of dough rheological analysis
%J Bulletin of KSAU
%D 2018
%N 
%P 5
%I Krasnoyarsk State Agrarian University