Formulation of gluten-free flour culinary products of high nutritional value-Reference-Cited by-同舟云学术

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

Published:2016-01-01 Issue:4 Volume: Page:141-147
ISSN:2310-1202
Container-title:Proceedings of the Voronezh State University of Engineering Technologies
language:
Short-container-title:Vestn. Voronež. gos. univ. inž. tehnol.

Author:

Dombrovskaya Y. P.,Aralova S. I.

Publisher

FSBEI HE Voronezh State University of Engineering Technologies

Subject

General Agricultural and Biological Sciences

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. DEVELOPMENT OF GLUTEN-FREE FLOUR CONFECTIONERY PRODUCTS WITH OPTIMAL COMPOSITION OF POLYUNSATURATED FATTY ACIDS;Proceedings of the 1st International Congress "The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies";2023-02-16

2. Exploring the Technology of Gluten-Free Bread;The Journal of Almaty Technological University;2022-12-22

3. Application of water-honey extract of St. John’s wort herb to improve biotechnological and rheological properties of wheat dough;IOP Conference Series: Earth and Environmental Science;2022-07-01

4. Trends in the use of gluten-free flours in the production of functional products;Proceedings of the Voronezh State University of Engineering Technologies;2021-06-03

5. The use of water-honey extract of hypericum herb to prevent bakery products from “potato disease”;IOP Conference Series: Earth and Environmental Science;2021-02-01

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