Formulation of gluten-free flour culinary products of high nutritional value

par Y. P. Dombrovskaya, S. I. Aralova
Publié 2017-02-01

Enrichment of dry mixes for gluten-free muffins

par Y. P. Dombrovskaya, A. V. Surmina, D. A. Zakalyuzhnyi
Publié 2017-05-01

Scientific and practical approaches to the development of new-generation confectionery products

par Y. P. Dombrovskaya, A. A. Derkanosova, E. V. Belokurova, E. E. Kurchaeva, I. V. Maksimov, N. A. Kashirina
Publié 2021-01-01