TY  JOUR
TI  TECHNOLOGICAL DECISIONS IN MAKING BAKERY PRODUCTS WITH APPLICATION OF PRODUCTS OF GREEN FOXTAIL PROCESSING
KW  mixolab
KW  the flour from grain green foxtail
KW  Profiler index
KW  gluten
KW  starch retrogradation
KW  the phases of dough rheological analysis
JO  Bulletin of KSAU
AU  Kuznetsova, L.I.
AU  Sadygova, M.K.
AU  Bashinskaya, O.S.
AU  Selivanov, N.I.
AU  Buyanova, I.V.
PY  2018
IS  
PB  Krasnoyarsk State Agrarian University