Open AccessTECHNOLOGY OF BAKERY PRODUCTS USING GLUTEN-FREE RAW MATERIALS
Author(s) -
Н.В. Иванникова,
А.Б. Мынбаева
Publication year - 2022
Publication title -
mechanics and technologies
Language(s) - English
Resource type - Journals
eISSN - 2959-7994
pISSN - 2308-9865
DOI - 10.55956/hips7107
Subject(s) - raw material , food science , gluten free , gluten , chemistry , organic chemistry
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