Improving the technology of semi-finished fish dough products with reduced gluten content

D. L. Al'shevskiy; D. O. Smirnova; M. N. Al'shevskaya

For citations:

Al'shevskiy D.L., Smirnova D.O., Al'shevskaya M.N. Improving the technology of semi-finished fish dough products with reduced gluten content. KSTU News. 2024;(73):53-66. (In Russ.) https://doi.org/10.46845/1997-3071-2024-73-53-66

This work is licensed under a Creative Commons Attribution 4.0 License.

ISSN 1997-3071 (Print)

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