[Modern approaches to the development of gluten-free bakery formulations].
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| Title: | [Modern approaches to the development of gluten-free bakery formulations]. |
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| Authors: | Zaytseva LV; Central Scientific-Research Institute of Modern Fat Technology, 196608, Saint Petersburg, Pushkin, Russian Federation., Yudina TA; Moscow State University of Food Production, 125080, Moscow, Russian Federation., Ruban NV; Moscow State University of Food Production, 125080, Moscow, Russian Federation., Bessonov VV; Federal Research Centre of Nutrition, Biotechnology and Food Safety, 109240, Moscow, Russian Federation., Mekhtiev VS; LLC «Protein Plus», 199004, Saint Petersburg, Russian Federation. |
| Source: | Voprosy pitaniia [Vopr Pitan] 2020; Vol. 89 (1), pp. 77-85. Date of Electronic Publication: 2020 Jan 24. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: GEOTAR-Media Country of Publication: Russia (Federation) NLM ID: 2984870R Publication Model: Print-Electronic Cited Medium: Internet ISSN: 0042-8833 (Print) Linking ISSN: 00428833 NLM ISO Abbreviation: Vopr Pitan Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
| ISSN: | 0042-8833 |
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| DOI: | 10.24411/0042-8833-2020-10009 |
