TY  JOUR
TI  TECHNOLOGICAL POTENTIAL OF SPRING WHEAT VARIETIES TO PRODUCE BAKERY PRODUCTS
KW  baking properties
KW  bread volume
KW  organoleptic assessment
KW  grain quality
KW  protein
KW  gluten
JO  Bulletin of KSAU
AU  Bobrovskiy, A.V.
AU  Kozulina, N.S.
AU  Vasilenko, A.V.
AU  Gerasimova, N.S.
AU  Stepanenko, N.I.
PY  2025
IS  0
PB  Krasnoyarsk State Agrarian University