Work

Evaluation of replacing wheat flour with a gluten-free composition in cookie technology

Year: 2025

Type: article

Source: Food Industry

DOI: 10.29141/2500-1922-2025-10-3-4

Authors: Irina Reznichenko, Tatyana Miroshina

Language: English

Topic: Seed and Plant Biochemistry

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: closed

OpenAlex ID: W4414540184

FWCI: 0.44

Cites: 21

Cited by: 1

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