Open AccessEXPANDING THE RANGE OF GLUTEN-FREE FLOUR CONFECTIONERY PRODUCTS BASED ON BUCKWHEAT AND QUINOA
Author(s) -
T. V. Shchekoldina,
О. Л. Вершинина,
П.И. Кудинов,
E. A. Chernigovets
Publication year - 2016
Publication title -
naučnyj žurnal kubanskogo gosudarstvennogo agrarnogo universiteta
Language(s) - English
Resource type - Journals
ISSN - 1990-4665
DOI - 10.21515/1990-4665-121-065
Subject(s) - gluten , gluten free , food science , range (aeronautics) , wheat gluten , chemistry , materials science , composite material