00623naa#a2200205#i#4500001001500000005001700015011001400032100004100046101000800087102000700095200011400102210006100216215001000277608002700287675003300314700001900347700001600366700001900382856001600401EN\\bibl\7942720260221035303.6##a1819-4036##a20160725b2016####ek#y0engy0150####ca0#aRUS##aRU1#aTHE FACTORS OF INCREASING VOLUME AND PROTEIN CONTENT OF BREAD BAKED OF COMPOSITE FLOUR MIXESeJournal article1#aKrasnoyarskcKrasnoyarsk State Agrarian Universityd2016##a5 с.##aJournal article2local##a. 664.663: 664.64.016.8zRUS#1aKolmakovgYu V#1aZelovagL A#1aPakhotinagI V4#asej.kgau.ru