TY  CONF
TI  DEVELOPMENT OF GLUTEN-FREE FLOUR CONFECTIONERY PRODUCTS WITH OPTIMAL COMPOSITION OF POLYUNSATURATED FATTY ACIDS
KW  linseed flour
KW  fatty acid composition
KW  optimization
KW  gluten-free flour confectionery products
KW  fat oxidation
JO  I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”
AU  Smolenceva, A..
AU  Petrushina, Y..
AU  Kazarinov, A..
PY  2023
PB  Kemerovo State University