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Cited article:

The effect of gluten-free flour mixture and burdock root on organoleptic characteristics and porosity of bread

Sergey Boev, Vladimir Varavin, Vladimir Trubnikov, Sergei Grashkov, Dmitry Eskov

E3S Web of Conf., 390 (2023) 02041

Published online: 2023-06-01

DOI: https://doi.org/10.1051/e3sconf/202339002041

This article has been cited by the following article(s):

Using a mixture of almond and chickpea flour in wheat bread production technology

Alexander Kaluzhskikh, Margarita Asadova, Ekaterina Veretennikova, Marina Kotelnikova, Daria Chentsova and I. Kovalev
E3S Web of Conferences 548 02027 (2024)
https://doi.org/10.1051/e3sconf/202454802027

Study of the influence of wheat germ flour and egg albumin on bread quality indicators

Sergey Boev, Vladimir Trubnikov and I. Kovalev
E3S Web of Conferences 548 02026 (2024)
https://doi.org/10.1051/e3sconf/202454802026

The use of non-traditional types of flour in the production of gluten-free butter cookies

Alexey Belyaev, Olga Shvets, Irina Belyaeva and I. Kovalev
E3S Web of Conferences 548 02018 (2024)
https://doi.org/10.1051/e3sconf/202454802018