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...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Russo |
| Publicado em: |
Maykop State Technological University
2019-09-01
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| coleção: | Новые технологии |
| Assuntos: | |
| Acesso em linha: | https://newtechology.mkgtu.ru/jour/article/view/318 |
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