%0 Journal Article
%T DEVELOPMENT OF INTEGRATED TECHNOLOGY AND ASSORTMENT OF LONG-LIFE RYE-WHEAT BAKERY PRODUCTS
%A Nevskaya, E..
%A Borodulin, D..
%A Potekha, V..
%A Nevskiy, A..
%A Lobasenko, B..
%A Shulbaeva, M..
%K Strains, starter, complex biotechnology, rheology, thermoradiation drying, convection drying, freeze drying, drying kinetics, bakery products
%J Foods and Raw Materials
%D 2018
%N 6
%P 10
%I Kemerovo State University