DEVELOPMENT OF FORMULATION AND TECHNOLOGY OF GLUTEN-FREE COOKIES BASED ON NATURAL VEGETABLE RAW MATERIALS
The article is devoted to the actual theme aimed at solving the problem of widening the assortment of gluten-free foods. The main share in the market of gluten-free foods in Russia belongs to imported products that are much more expensive than similar wheat flour confectionery. So in some areas of R...
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| Principais autores: | , , |
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| 格式: | Artigo |
| 语言: | Inglês |
| 出版: |
Kemerovo State University
2015-12-01
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| 丛编: | Техника и технология пищевых производств |
| 主题: | |
| 在线阅读: | http://fptt.ru/stories/archive/39/13.pdf |
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