Open AccessGROUNDS FOR THE USE OF GLUTEN-FREE TYPES OF FLOUR IN THE TECHNOLOGY OF SPECIALIZED BAKERY CONFECTIONERY PRODUCTS
Author(s) -
Svetlana Merenkova,
Владимир Иванович Боган,
Дарья Алексеевна Арапова,
Tatiana Yu. Fomina
Publication year - 2019
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/food190102
Subject(s) - food science , rice flour , gluten , wheat flour , gluten free , composition (language) , chemistry , recipe , polyunsaturated fatty acid , fatty acid , raw material , biochemistry , linguistics , philosophy , organic chemistry
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