Exploring the Technology of Gluten-Free Bread
The article presents the main properties and characteristics of amaranth, flax, rice, buckwheat flour, as well as the results of obtaining gluten-free bread based on combined flour. The physicochemical properties of the combined flour have been determined and the formulation of gluten-free bakery pr...
| 发表在: | Алматы технологиялық университетінің хабаршысы |
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| Main Authors: | , , , , |
| 格式: | 文件 |
| 语言: | 英语 |
| 出版: |
Almaty Technological University
2022-12-01
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| 主题: | |
| 在线阅读: | https://www.vestnik-atu.kz/jour/article/view/1239 |