Open AccessInfluence of microbial polysaccharides on the formation of structure of protein-free and gluten-free flour-based products
Author(s) -
V. Mykhaylov,
Ольга Володимирівна Самохвалова,
Zinoviya Kucheruk,
Kateryna Kasabova,
Olga Šimáková,
Iuliia Goriainova,
Alla Rogovaya,
Inna Choni
Publication year - 2019
Publication title -
eastern-european journal of enterprise technologies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.268
H-Index - 24
eISSN - 1729-4061
pISSN - 1729-3774
DOI - 10.15587/1729-4061.2019.184464
Subject(s) - polysaccharide , gluten free , food science , chemistry , gluten , biochemistry