TY  JOUR
TI  THE WAY TO IMPROVE THE QUALITY AND SAFETY OF BAKERY PRODUCTS FROM WHEAT FLOUR BY IMPROVING THE TECHNOLOGY OF HOP YEAST
KW  hop yeast (fresh sour)
KW  nutrient mixture
KW  bread
KW  acid-formation and formation in yeast
KW  microbiological resistance
JO  Bulletin of KSAU
AU  Satsaeva, I.K.
AU  Gasieva, V.A.
AU  Teboeva, A.K.
AU  Farnieva, Y.S.
PY  2016
IS  
PB  Krasnoyarsk State Agrarian University