Review of bakery products for gluten free and herodietetic nutrition
One of the ways to improve public health with food is the industrial production of foods, the so-called “health” group, which currently includes functional and specialized products. Modern trend of the flour products market development is the expansion of gluten-free products segment. It should be n...
Main Authors: | I. M. Zharkova, A. A. Samokhvalov, V. G. Gustinovich, S. Ya. Koryachkina, Y. F. Roslyakov |
---|---|
Format: | Article |
Language: | Russian |
Published: |
Voronezh state university of engineering technologies
2019-07-01
|
Series: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
Subjects: | |
Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/2168 |
Similar Items
-
Trends in the use of gluten-free flours in the production of functional products
by: V. G. Popov, et al.
Published: (2021-06-01) -
Trends in the development of gluten-free bakery products
by: Elena BADIU, et al.
Published: (2014-08-01) -
Development of food concentrate – semi-finished product with amaranth flour for gluten-free cupcakes
by: Egorova E., et al.
Published: (2018-05-01) -
The study of the effect of processing parameters of amaranth grains before grinding on the properties of the obtained flour
by: I. M. Zharkova, et al.
Published: (2019-03-01) -
Gluten-free rice muffins enriched with teff flour
by: Lucia Minarovičová, et al.
Published: (2019-03-01)