Development of a method for pectincontaining shortbread pastry (frozen semi-finished product) for functional shortbread biscuits with a low gluten content | Khatko | New Technologies

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ISSN 2072-0920 (Print)
ISSN 2713-0029 (Online)

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Khatko Z.N., Beretar S.T., Nerovnykh L.P., Kudaynetova S.K., Kolodina E.M. Development of a method for pectincontaining shortbread pastry (frozen semi-finished product) for functional shortbread biscuits with a low gluten content. New Technologies. 2023;19(2):83-90. (In Russ.) https://doi.org/10.47370/2072-0920-2023-19-2-83-90

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ISSN 2072-0920 (Print)
ISSN 2713-0029 (Online)

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About the Authors

Z. N. Khatko
FSBEI HE «Maikop State Technological University»
Russian Federation

Zuret N. Khatko, Dr. Sci. (Eng.), Associate professor, Head of the Department of Food Technology and Catering

st. Pervomayskaya, 191, Maikop, 385000

tel.: +7 (988) 477 12 19

S. T. Beretar
FSBEI HE «Maikop State Technological University»
Russian Federation

Susanna T. Beretar, Senior Lecturer, Department of Food Technology and Catering

st. Pervomayskaya, 191, Maikop, 385000

tel.: +7 (918) 228 28 88

L. P. Nerovnykh
FSBEI HE «Maikop State Technological University»
Russian Federation

Liliya P. Nerovnykh, Ph. D. (Eng.), Associate Professor, Department of Technology, Machinery and Equipment for Food Production

st. Pervomayskaya, 191, Maikop, 385000

tel.: +7 (8772) 57 12 84

S. K. Kudaynetova
FSBEI HE «Maikop State Technological University»
Russian Federation

Saida K. Kudainetova, 2nd year Master student

st. Pervomayskaya, 191, Maikop, 385000

E. M. Kolodina
FSBEI HE «Maikop State Technological University»
Russian Federation

Ekaterina M. Kolodina, postgraduate student, Department of Food Technology and Catering

st. Pervomayskaya, 191, Maikop, 385000

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