00782naa#a2200229#i#4500001001500000003001700015005001700032011001400049100004100063101000800104102000700112200014000119210006100259215001000320608002700330675008500357700001800442700001700460700001700477700001900494856003900513EN\\bibl\79253/en/manage/index20250829232045.5##a1819-4036##a20160225b2016####ek#y0engy0150####ca0#aRUS##aRU1#aTHE WAY TO IMPROVE THE QUALITY AND SAFETY OF BAKERY PRODUCTS FROM WHEAT FLOUR BY IMPROVING THE TECHNOLOGY OF HOP YEASTeJournal article1#aKrasnoyarskcKrasnoyarsk State Agrarian Universityd2016##a6 с.##aJournal article2local##aХлеб и хлебобулочные изделия в целом. 664.66zRUS#1aSatsaevagI K#1aGasievagV A#1aTeboevagA K#1aFarnievagYa S4#atest.editorum.ruu/en/manage/index