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,
T.Yu. Fomina
Publication year - 2019
Publication title -
vestnik ûžno-uralʹskogo gosudarstvennogo universiteta. seriâ, piŝevye i biotehnologii
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