%0 Journal Article
%T RHEOLOGICAL PROPERTIES ASSESSMENT OF NEW MAIN SAUCES ON THE BASIS OF NON-GLUTEN RAW MATERIALS
%A Ashirova, N.N.
%K gluten-free sorts of flour, celiac dis-ease, rheology, viscosity, basic sauces
%J Bulletin of KSAU
%D 2018
%N 
%P 6
%I Krasnoyarsk State Agrarian University