Open AccessINFLUENCE OF THE COMBINATION OF EMULSIFIERS ON THE PROPERTIES OF RICE GLUTEN-FREE DOUGH AND THE QUALITY OF BREAD
Author(s) -
Iryna Medvid,
Olena Shydlovska,
Тетяна Іванівна Іщенко
Publication year - 2021
Publication title -
food and environment safety
Language(s) - English
Resource type - Journals
eISSN - 2559-6381
pISSN - 2068-6609
DOI - 10.4316/fens.2021.019
Subject(s) - rheology , food science , gluten , starch , microstructure , farinograph , sunflower oil , gluten free , materials science , chemistry , composite material
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom