Open AccessFEASIBILITY OF THE RECIPE COMPOSITION AND TECHNOLOGICAL FEATURES OF DRY MIXTURES PRODUCTION FOR GLUTEN-FREE FLOUR CULINARY PRODUCTS
Author(s) -
Vladislav Tiunov,
Olga Chugunova,
Natalia Zavorokhina
Publication year - 2018
Publication title -
bulletin of the south ural state university series food and biotechnology
Language(s) - English
Resource type - Journals
eISSN - 2413-0559
pISSN - 2310-2748
DOI - 10.14529/food180103
Subject(s) - amaranth , recipe , food science , raw material , gluten , organoleptic , gluten free , wheat flour , composition (language) , chemistry , mathematics , organic chemistry , linguistics , philosophy
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