Технологии мучных кондитерских изделий для больных сахарным диабетом и целиакией
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Исследовано технологические свойства сахарозаманителей и агютеновой муки. Определено влияние сахарозаманителей и аглютеновой муки на формирование стуктуры разных групп мучных кондитерских изделий.
Technological properties of sweeteners and the gluten-free flour have been searched. Influence of sweeteners and the gluten-free flour is certain on the forming of structure different groups of pastry products.
Technological properties of sweeteners and the gluten-free flour have been searched. Influence of sweeteners and the gluten-free flour is certain on the forming of structure different groups of pastry products.