%0 Conference Article
%T DEVELOPMENT OF GLUTEN-FREE FLOUR CONFECTIONERY PRODUCTS WITH OPTIMAL COMPOSITION OF POLYUNSATURATED FATTY ACIDS
%A Smolenceva, A..
%A Petrushina, Y..
%A Kazarinov, A..
%K linseed flour, fatty acid composition, optimization, gluten-free flour confectionery products, fat oxidation
%J I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”
%D 2023
%P 3
%I Kemerovo State University