Effect of extruded corn flour on the stabilization of biscuit dough for the production of gluten-free biscuit - Concepedia

Concepedia

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Effect of extruded corn flour on the stabilization of biscuit dough for the production of gluten-free biscuit

DOI Full Paper Access

11

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0

References

2020

Year

Tetiana Lisovska, Igor Stadnik, Volodymyr Piddubnyi, Nina Chorna

Ukrainian Food Journal

Biscuit DoughExtruded Corn FlourGrain QualityGluten-free Biscuit

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