TY  JOUR
TI  OPTIMIZATION OF DOUGH RHEOLOGICAL PROPERTIES AND QUALITY ASSESSMENT OF COOKIES FROM FLOUR COMPOSITES WITH REDUCED GLUTEN CONTENT
KW  flour composites
KW  reduced gluten content
KW  rheological properties of dough
KW  pectin substances
KW  water-retaining and fat-retaining capacity of flour
KW  cookies wettability
KW  organoleptic profile
KW  mathematical models
KW  cookies
JO  Bulletin of KSAU
AU  Hatko, Z.N.
AU  Kolodina, E.M.
AU  Blyagoz, A.I.
PY  2025
IS  0
PB  Krasnoyarsk State Agrarian University