E3S Web of Conferences

The influence of inulin on the structural and mechanical properties of dough for the gluten-free biscuit

Irina Krasina, Anastasia Strelkova, Nargiz Duishenbek and Elizabeth Filippova

E3S Web Conf., 285 (2021) 05008

Published online: 06 July 2021

DOI: 10.1051/e3sconf/202128505008

Irina Krasina

Anastasia Strelkova

Nargiz Duishenbek

Elizabeth Filippova

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