RESEARCH OF QUALITY INDICATORS OF WHIPPED FLOUR PRODUCTS WITH REDUCED GLUTEN CONTENT

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Publication Details

Journal
Scientific notes of Taurida National V I Vernadsky University Series Technical Sciences
Published
2025-01-01
DOI
https://doi.org/10.32782/2663-5941/2025.1.2/40
Primary Topic
Food Industry and Aquatic Biology
Type
article
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0.00
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article

RESEARCH OF QUALITY INDICATORS OF WHIPPED FLOUR PRODUCTS WITH REDUCED GLUTEN CONTENT

Olha Vasylenko
Scientific notes of Taurida National V I Vernadsky University Series Technical Sciences
Food Industry and Aquatic Biology
article

RESEARCH OF QUALITY INDICATORS OF WHIPPED FLOUR PRODUCTS WITH REDUCED GLUTEN CONTENT

Olha Vasylenko
article en

Abstract

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Scientific notes of Taurida National V I Vernadsky University Series Technical SciencesVol. 2(1)
Zero hunger
Openalex Percentile: Top 92%
Food Industry and Aquatic Biology
DOIOpen Access PDFOpenAlex
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RESEARCH OF QUALITY INDICATORS OF WHIPPED FLOUR PRODUCTS WITH REDUCED GLUTEN CONTENT — Olha Vasylenko · Scientific notes of Taurida National V I Vernadsky University Series Technical Sciences (2025) | TGRS Research Map | TGRS