Improvement of cupcake technologies adapted for gluten enteropathy
The effect of a composite mixture of rice, corn and pumpkin flour on organoleptic and physical and chemical parameters of gluten-free cupcakes has been studied. The optimal ratio of the ingredients has been selected and the technology for preparing the developed gluten-free cakes from the following...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2019-09-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/318 |
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