The Influence of Gluten-Free Flour on Bakery Dough Quality
Introduction. One of the main objectives of the food industry is the development of bakery technology for dietary and functional foods. The article gives a complete description of specialized food products. The purpose of this work is to investigate the influence of amaranth and linseed flours on th...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
National Research Mordova State University; MRSU
2022-06-01
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| Series: | Инженерные технологии и системы |
| Subjects: | |
| Online Access: | http://vestnik.mrsu.ru/index.php/en/articles2-en/108-22-2/1000-10-15507-0236-2910-032-202202-9 |