FLOUR CONFECTIONERY PRODUCTS WITH THE USE OF GLUTEN FREE RAW MATERIALS
Journal Title: Международный научный журнал "Интернаука" - Year 2018, Vol 1, Issue 5
Abstract
The possibility of using a mixture of rice and amaranth flour which is free of gluten and may be raw material for the production of flour confectionery products is investigated.
Authors and Affiliations
Alla Salavelis, Sergey Pavlovski
Keywords
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- EP ID EP599382
- DOI 10.25313/2520-2057-2018-5-3594
- Views 65
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