Open AccessEFFECT OF STRUCTURE-FORMING AGENTS AND SPONTANEOUSLY FERMENTED BUCKWHEAT SOURDOUGH ON THE QUALITY OF GLUTEN-FREE BREAD
Author(s) -
Larysa Mykhonik,
Inna Hetman,
Оксана Науменко
Publication year - 2022
Publication title -
harčova nauka ì tehnologìâ
Language(s) - English
Resource type - Journals
eISSN - 2409-7004
pISSN - 2073-8684
DOI - 10.15673/fst.v16i2.2373
Subject(s) - food science , starch , gluten free , xanthan gum , gluten , raw material , wheat bread , recipe , chemistry , fermentation , final product , wheat flour , mathematics , materials science , rheology , organic chemistry , economics , market economy , composite material