IMPROVEMENT OF THE RECIPE COMPOSITION OF SPECIAL-PURPOSE GLUTEN-FREE CHOCOLATE MUFFINS
The paper considers how gluten-free flours, in particular, those made from coconuts and brown rice, can be used in the technology of gluten-free chocolate muffins in order to expand the range of special purpose products. Studies by domestic and foreign authors dedicated to using different flour t...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Odesa National University of Technology
2020-12-01
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| Series: | Harčova Nauka ì Tehnologìâ |
| Subjects: | |
| Online Access: | https://journals.onaft.edu.ua/index.php/foodtech/article/view/1897 |