SUBSTANTIATION OF OPTIMIZED FORMULA AND TECHNOLOGICAL SCHEME OF OBTAINING GLUTEN-FREE BREAD WITH SEEDS MUNG BEAN AND CHIA | Pushmina | Modern Science and Innovations

Modern Science and Innovations

ISSN 2307-910X (Print)

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Pushmina I.N., Orobinskaya V.N., Kolman O.Ya., Deibert I.S. SUBSTANTIATION OF OPTIMIZED FORMULA AND TECHNOLOGICAL SCHEME OF OBTAINING GLUTEN-FREE BREAD WITH SEEDS MUNG BEAN AND CHIA. Modern Science and Innovations. 2022;(4):50-57. https://doi.org/10.37493/2307-910X.2022.4.5

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ISSN 2307-910X (Print)

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About the Authors

I. N. Pushmina
Siberian Federal University
Russian Federation

Pushmina Irina N., Doctor of Technical Sciences, Professor of the Department of Technology and Organization of Public Catering

660041, Krasnoyarsk, Svobodny Ave., 79

V. N. Orobinskaya
Pyatigorsk Institute (branch) of the North Caucasian Federal University
Russian Federation

Orobinskaya Valeria N., Candidate of Technical Sciences, Associate Professor of the Department of Food Technology and Commodity Science

Pyatigorsk

O. Ya. Kolman
Siberian Federal University
Russian Federation

Kolman Olga Ya., Candidate of Technical Sciences, Associate professor of the Department of Technology and Organization of Public Catering

660041, Krasnoyarsk, Svobodny Ave., 79

I. S. Deibert
Siberian Federal University
Russian Federation

Deibert Irina S., Master

660041, Krasnoyarsk, Svobodny Ave., 79

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