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...
Salvato in:
| Autori principali: | , , |
|---|---|
| Natura: | Artigo |
| Lingua: | Russo |
| Pubblicazione: |
Maykop State Technological University
2019-09-01
|
| Serie: | Новые технологии |
| Soggetti: | |
| Accesso online: | https://newtechology.mkgtu.ru/jour/article/view/318 |
| Tags: |
Nessun Tag, puoi essere il primo ad aggiungerne!!
|