%0 Journal Article
%T TECHNOLOGICAL POTENTIAL OF SPRING WHEAT VARIETIES TO PRODUCE BAKERY PRODUCTS
%A Bobrovskiy, A.V.
%A Kozulina, N.S.
%A Vasilenko, A.V.
%A Gerasimova, N.S.
%A Stepanenko, N.I.
%K baking properties, bread volume, organoleptic assessment, grain quality, protein, gluten
%J Bulletin of KSAU
%D 2025
%N 0
%P 14
%I Krasnoyarsk State Agrarian University