Improving the technology of gluten-free bread from composite flour mixtures
The article presents the research on the development of bread technology from gluten-free composite mixtures: No. 1 from a mixture of rice and flax flour (70: 30), No. 2 from flax and corn flour (50: 50) and No. 3 from pumpkin and corn flour (50: 50). A sociological survey conducted has shown that p...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2024-07-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/758 |
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