Use of alternative types of raw materials for creation of gluten-free confectionery products

A. V. Ryzhakova; M. S. Goloviznina

Food Industry: Science and Technology
Piŝevaâ promyšlennostʹ: nauka i tehnologii

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ISSN 2073-4794 (Print)

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Ryzhakova A.V., Goloviznina M.S. Use of alternative types of raw materials for creation of gluten-free confectionery products. Food Industry: Science and Technology. 2019;12(3):42-48. (In Russ.)

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ISSN 2073-4794 (Print)

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Food Industry: Science and Technology

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