МОДЕЛИРОВАНИЕ И ОПТИМИЗАЦИЯ РЕЦЕПТУРНОЙ МУЧНОЙ КОМПОЗИЦИИ ПОЛИКОМПОНЕНТНОГО СОСТАВА ДЛЯ ПРОИЗВОДСТВА БЕЗГЛЮТЕНОВЫХ МЯСОПРОДУКТОВ
The literature screening data show that to date most of the existing receipts of gluten-free foods have poor quality in terms of organoleptic, rheological and biological properties of the produced foods. Taking into consideration the basic technological principles for the development and improvement...
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Published in | Tehnika i tehnologiâ piŝevyh proizvodstv (Online) Vol. 43; no. 4; pp. 56 - 63 |
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Main Authors | , , , |
Format | Journal Article |
Language | English Russian |
Published |
Kemerovo
Kemerovo Institute of Food Science and Technology
19.12.2016
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Subjects | |
Online Access | Get full text |
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