00730naa#a2200217#i#450# EN\\bibl\79253 20260221143648.6 1819-4036 20160225b2016####ek#y0engy0150####ca RUS RU THE WAY TO IMPROVE THE QUALITY AND SAFETY OF BAKERY PRODUCTS FROM WHEAT FLOUR BY IMPROVING THE TECHNOLOGY OF HOP YEAST Journal article Krasnoyarsk Krasnoyarsk State Agrarian University 2016 6 с. Journal article local Хлеб и хлебобулочные изделия в целом. 664.66 RUS Satsaeva I K Gasieva V A Teboeva A K Farnieva Ya S sej.kgau.ru