Development and quality evaluation of gluten-free shortbread cookies made from new flour composites | 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., Mamukhova D.S., Edygova S.N. Development and quality evaluation of gluten-free shortbread cookies made from new flour composites. New Technologies. 2026;22(2):65-78. (In Russ.) https://doi.org/10.47370/2072-0920-2026-22-2-65-78

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

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About the Authors

Z. N. Khatko
Maikop State Technological University
Russian Federation

Zuret N. Khatko, Dr Sci. (Eng.), Associate Professor, Department of Food Technology and Catering, Faculty of Agricultural Technologies

358000, Maykop, 191 Pervomayskaya St.

S. T. Beretar
Maikop State Technological University
Russian Federation

Susanna T. Beretar, PhD (Eng.), Associate Professor, Department of Food Technology and Catering, Faculty of Agricultural Technologies

358000, Maykop, 191 Pervomayskaya St.

D. S. Mamukhova
Maikop State Technological University
Russian Federation

Diana S. Mamukhova, Master student , Department of Food Technology and Catering, Faculty of Agricultural Technologies

358000, Maykop, 191 Pervomayskaya St.

S. N. Edygova
Maikop State Technological University
Russian Federation

Saida N. Edygova, PhD (Eng.), Associate Professor, Department of Food Technology and Catering, Faculty of Agricultural Technologies

358000, Maykop, 191 Pervomayskaya St.

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