PROSPECTS OF WHEY APPLICATION FOR GLUTEN-FREE RAW MATERIALS RHEOLOGICAL PROPERTIES OPTIMIZATION IN MODEL TEST SYSTEMS
Nowadays a serious problem of specialized food production industry is to improve the quality of gluten-free food products. The use of different kinds of food micro-ingredients does not provide fully the necessary structural and mechanical properties of gluten-free dough. Application of cheese whey i...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
North Caucasus Federal University
2022-05-01
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| Series: | Вестник Северо-Кавказского федерального университета |
| Subjects: | |
| Online Access: | https://vestnikskfu.elpub.ru/jour/article/view/1035 |
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