Production technology gluten-free bread and the national flour product-beshbarmak dough
The article presents data on the selection and biochemical composition of flour from cereals and legumes that do not contain gluten for the production of gluten-free bread and national flour product. The novelty of research is to study the effect of food additives and improvers on the quality of glu...
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| Autors principals: | , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Almaty Technological University
2021-01-01
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| Col·lecció: | Алматы технологиялық университетінің хабаршысы |
| Matèries: | |
| Accés en línia: | https://www.vestnik-atu.kz/jour/article/view/281 |
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