Open AccessEffect of gluten-free flour on sensory, physico-chemical, structural and mechanical properties of wafer batter and waffles
Author(s) -
Victoria Dorohovych,
Mariia Hrytsevich,
Nataliia Isakova
Publication year - 2018
Publication title -
ukrainian food journal
Language(s) - English
Resource type - Journals
eISSN - 2313-5891
pISSN - 2304-974X
DOI - 10.24263/2304-974x-2018-7-2-8
Subject(s) - food science , gluten free , gluten , chemistry , sensory system , wheat gluten , biology , neuroscience