Development of technological solutions to increase the biological value of gluten-free bread
The industry of gluten-free bakery products has not been studied properly, so this topic is gaining popularity among scientists. The subject of the research was the development of recipes for gluten-free flour mixtures. To improve the taste characteristics of the product and increase the biological...
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| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2024-01-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/707 |
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