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  1. 1
    Improvement of cupcake technologies adapted for gluten enteropathy

    Improvement of cupcake technologies adapted for gluten enteropathy by Yu. V. Ushakova, E. M. Paskova, G. E. Rysmukhambetova

    Published 2019-09-01
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  2. 2
    Influence of the composition of composite mixtures with a reduced gluten content on the rheological properties of the dough based on their basis

    Influence of the composition of composite mixtures with a reduced gluten content on the rheological properties of the dough based on their basis by Ju. V. Ushakova, E. M. Paskova, G. E. Rysmukhambetova, T. B. Kulevatova

    Published 2020-11-01
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