| Issue |
E3S Web Conf.
Volume 413, 2023
XVI International Scientific and Practical Conference “State and Prospects for the Development of Agribusiness - INTERAGROMASH 2023”
|
|
|---|---|---|
| Article Number | 01005 | |
| Number of page(s) | 8 | |
| Section | Plant and Livestock Production | |
| DOI | https://doi.org/10.1051/e3sconf/202341301005 | |
| Published online | 11 August 2023 | |
Development of biotechnology of gluten-free bakery products using whey
Don State Technical University, 1, Gagarin sq., 344003 Rostov-on-Don, Russia
* Corresponding author: Taniadmitrienko666@gmail.com
Currently, due to the acute shortage of natural dairy products, an urgent problem is the rational use of secondary dairy raw materials in the conditions of industrial milk processing. The article provides an overview of the recipe for gluten-free bread on whey, as an example of its secondary use.
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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