Open AccessAssessment of the quality and biological value of baked dishes using gluten-free raw materials
Author(s) -
Natalia V. Kravchenko,
Trade named after Mykhaylo Tugan-Baranovsky»
Publication year - 2019
Publication title -
naučnyj rezulʹtat. seriâ tehnologii biznesa i servisa
Language(s) - English
Resource type - Journals
ISSN - 2408-9346
DOI - 10.18413/2408-9346-2019-5-1-0-4
Subject(s) - raw material , food science , gluten free , gluten , value (mathematics) , quality (philosophy) , mathematics , chemistry , statistics , philosophy , epistemology , organic chemistry