Open AccessTHE RESEARCH OF HYDROCOLLOIDS INFLUENCE ON STRUCTURAL MECHANICAL DOUGH PROPERTIES AND QUALITY OF GLUTEN FREE BREAD
Author(s) -
Iryna Medvid,
Olena Shydlovska,
Viktor Dotsenko
Publication year - 2019
Publication title -
včenì zapiski tavrìjsʹkogo nacìonalʹnogo unìversitetu ìmenì v. ì. vernadsʹkogo. serìâ tehnìčnì nauki
Language(s) - English
Resource type - Journals
eISSN - 2663-595X
pISSN - 2663-5941
DOI - 10.32838/2663-5941/2019.4-2/17
Subject(s) - food science , gluten free , gluten , quality (philosophy) , chemistry , physics , quantum mechanics