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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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Kemerovo State University
2015-12-01
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| Colecção: | Техника и технология пищевых производств |
| Assuntos: | |
| Acesso em linha: | http://fptt.ru/stories/archive/39/13.pdf |
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