Search Results - PASTRY AND CAKE MAKING

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Scientific and practical approaches to the development of new-generation confectionery products

by Y. P. Dombrovskaya, A. A. Derkanosova, E. V. Belokurova, E. E. Kurchaeva, I. V. Maksimov, N. A. Kashirina
Published 2021-01-01
Subjects: “...a amaranth cake, bone fat, custard cakes, fatty acid composition, biological value...”

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Formulation of gluten-free flour culinary products of high nutritional value

by Y. P. Dombrovskaya, S. I. Aralova
Published 2017-02-01
“.... In this regard, the current development of technologies and formulations pastry dishes with use...”

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