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September 18, 2024The Journal of Almaty Technological UniversityOpen Access

Improving the technology of creating gluten-free bakery products based on compound flours

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Authors

NUN. B. UtarovaANA. B. NurtaevaMKM. M. Kakimov

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Cite This Study

Utarova et al. (2024) studied this question.

synapsesocial.com/papers/68e58323b6db643587520151https://doi.org/10.48184/2304-568x-2024-3-5-13
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Improving the technology of gluten-free bread from composite flour mixtures2024
  2. 2IMPROVING THE TECHNOLOGY OF BAKERY PRODUCTS WITH LOW GLUTEN CONTENT2024 · 1 citations
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  4. 4INVESTIGATION OF THE RHEOLOGICAL, NUTRITIONAL, AND SENSORY PROPERTIES OF THE GLUTEN-FREE BREAD PRODUCED FROM RICE, BEAN, AND CHICKPEA FLOUR2024
  5. 5A flour composite mixture for gluten-free confectionery2024 · 2 citations