Kliuiko II. Technological peculiarities of dough structure formation in the absence of gluten. Physicochemical properties of gluten-free dough and methods of enhancing its elasticity. Innovative plant-based thickeners and technologies for extending freshness without synthetic preservatives. GPrJ [Internet]. 2021 Jul. 25 [cited 2026 Jul. 17];1(2-2). Available from: https://www.gprosperity.org/index.php/journal/article/view/283