%0 Journal Article
%T IMPROVING THE TECHNOLOGY OF BAKERY PRODUCTS WITH LOW GLUTEN CONTENT
%A Sheveleva, T.L.
%K gluten, whole grain flour, rye flour, flax flour, amaranth flour, starch, low gluten bread, bread quality
%J Bulletin of KSAU
%D 2024
%N 0
%P 8
%I Krasnoyarsk State Agrarian University