Email this article 
The Influence of Gluten-Free Flour on Bakery Dough Quality - PDF (English)
Copyright (c) 2022 Merker A.A., Reva E.N., Serdyuk V.A.
This work is licensed under a Creative Commons Attribution 4.0 International License.
We use cookies and Yandex.Metrica to improve the Site and for good user experience. By continuing to use this Site, you confirm that you have been informed about this and agree to our personal data processing rules.