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Valerii Mykhaylov,Olga Samokhvalova,Zinoviya Kucheruk,Kateryna Kasabova,Olga Simakova,Iuliia Goriainova,Alla Rogovaya,Inna Choni
Pág. 23 - 32
The formation of a structure of certain dietary bakery products and flour confectionery products made without wheat flour is difficult due to the absence of gluten. There is a constant search for effective structure-forming agents to replace gluten prote...
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