Investigation of rheological properties of semi-finished products for oriental confectionery based on gluten-free raw materials
This article is devoted to the study of rheological properties of finished dough semi-finished products for oriental confectionery based on gluten-free raw materials. Rice and corn flour were used as the main raw materials. Foam density was determined as the ratio of a certain foam mass to the volum...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2023-12-01
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| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/1521 |
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