%0 Journal Article
%T OPTIMIZATION OF DOUGH RHEOLOGICAL PROPERTIES AND QUALITY ASSESSMENT OF COOKIES FROM FLOUR COMPOSITES WITH REDUCED GLUTEN CONTENT
%A Hatko, Z.N.
%A Kolodina, E.M.
%A Blyagoz, A.I.
%K flour composites, reduced gluten content, rheological properties of dough, pectin substances, water-retaining and fat-retaining capacity of flour, cookies wettability, organoleptic profile, mathematical models, cookies
%J Bulletin of KSAU
%D 2025
%N 0
%P 14
%I Krasnoyarsk State Agrarian University