Share Your Research, Maximize Your Social Impacts
FLOUR CONFECTIONERY PRODUCTS WITH THE USE OF GLUTEN FREE RAW MATERIALS
Journal: International Scientific Journal "Internauka" (Vol.1, No. 45)Publication Date: 2018-03-15
Authors : Salavelis Alla; Pavlovski Sergey;
Page : 77-79
Keywords : free from gluten; a rice and amaranth flour; flour confectionery product;
Source : Download
Find it from : Google Scholar
Abstract
The possibility of using a mixture of rice and amaranth flour which is free of gluten and may be raw material for the production of flour confectionery products is investigated.
Other Latest Articles
- ANALYSIS OF GREEN MARKETING TREND IN PASSENGER CAR SEGMENT OF INDIAN AUTOMOBILE INDUSTRY
- MODIFICATION OF LOAD BALANCE ALGORITHM for LTE/LTE-A NETWORKS
- INCREASING INTENSITY OF MIXTURE OF WORK LIQUID IN DEVICES FOR CULTIVATION OF MICROORGANISMS
- SERVICE LOYALTY AND ITS IMPACT ON OMNI BUS SERVICES - A PRAGMATIC ANALYSIS
Last modified: 2018-04-06 16:39:38