TY  JOUR
TI  RHEOLOGICAL PROPERTIES ASSESSMENT OF NEW MAIN SAUCES ON THE BASIS OF NON-GLUTEN RAW MATERIALS
KW  gluten-free sorts of flour
KW  celiac dis-ease
KW  rheology
KW  viscosity
KW  basic sauces
JO  Bulletin of KSAU
AU  Ashirova, N.N.
PY  2018
IS  
PB  Krasnoyarsk State Agrarian University