MODELING AND OPTIMIZATION OF POLYCOMPONENT FLOUR COMPOSITION FOR PRODUCTION OF GLUTEN-FREE MEATS
The literature screening data show that to date most of the existing receipts of gluten-free foods have poor quality in terms of organoleptic, rheological and biological properties of the produced foods. Taking into consideration the basic technological principles for the development and improvement...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2016-12-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/43/8.pdf |
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