Proceedings of the Voronezh State University of Engineering Technologies
Vestnik Voronežskogo gosudarstvennogo universiteta inženernyh tehnologij

ISSN 2226-910X (Print)
ISSN 2310-1202 (Online)

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Proceedings of the Voronezh State University of Engineering Technologies

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Popov V.G., Hajrullina N.G., Sadykova H.N. Trends in the use of gluten-free flours in the production of functional products. Proceedings of the Voronezh State University of Engineering Technologies. 2021;83(1):121-128. (In Russ.) https://doi.org/10.20914/2310-1202-2021-1-121-128

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ISSN 2226-910X (Print)
ISSN 2310-1202 (Online)

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Editor-in-Chief

Popov V.N.

About the Authors

V. G. Popov
Industrial University of Tyumen
Russian Federation

Dr. Sci. (Engin.), professor, commodity science and food technology department, Volodarski Str., 38, Tyumen, 625000, Russia

N. G. Hajrullina
Industrial University of Tyumen

Dr. Sci. (Social.), professor, marketing and municipal management department, Volodarski Str., 38, Tyumen, 625000, Russia

H. N. Sadykova
Industrial University of Tyumen

Cand. Sci. (Social.), associate professor, economics and organization of production department, Volodarski Str., 38, Tyumen, 625000, Russia