Synapse
⌘+K
Synapse
PulseExploreJournal ClubResearchersJournals
Instagram
HomeJournal ClubExplore
March 5, 2024Bulletin of KSAU

Improving the Technology of Bakery Products With Low Gluten Content

View Full Paper
Ask AI
Bookmark
Share

Authors

TSTat'yana Sheveleva

Discussion

Loading...

Member takes

Overview

Key Points

Key points are not available for this paper at this time.

Cite This Study

Tat'yana Sheveleva (2024) studied this question.

synapsesocial.com/papers/68e75a12b6db6435876d1b10https://doi.org/10.36718/1819-4036-2024-3-253-261
View Full Paper
Ask AI
Bookmark
Share

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 · 1 citations
  2. 2Improving the technology of creating gluten-free bakery products based on compound flours2024
  3. 3Stabilization of consumer characteristics of bread made from wheat flour with reduced baking properties2024 · 1 citations
  4. 4Influence of non-traditional raw materials on rheological parameters of dough and quality of bakery products2024
  5. 5Improving The Quality Of Rye-Wheat Bread Varieties With The Use Of Non-Traditional Plant Raw Materials2024