TY  JOUR
TI  ADDING FLAX FLOUR METHOD INFLUENCE ON THE BAKERY PRODUCTS PROPERTIES
KW  bakery products
KW  flaxseed flour
KW  baking wheat flour
KW  product formulations
KW  organoleptic evaluation
KW  technological indicators
JO  Bulletin of KSAU
AU  Uschapovskiy, V.I.
AU  Goncharova, A.A.
AU  Minevich, I.E.
PY  2022
IS  0
PB  Krasnoyarsk State Agrarian University