Influence of water temperature on soaking of buckwheat.

Ескіз

Дата

2016

ORCID

DOI

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Назва журналу

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Назва тому

Видавець

Анотація

Gluten-free enteropathy is a serious illness. The absence or lack of an enzyme that gluten hydrolyzes can cause this disease. Treatment of this disease requires a strict diet: all foods with gluten should be excluded from the diet. The purpose of this study was to determine the effect of water temperature on the process of soaking buckwheat.

Опис

Ключові слова

клейковина, гречка, вологість, температура, влажность, gluten, buckwheat, moisture, temperature, кафедра біотехнології продуктів бродіння і виноробства

Бібліографічний опис

Koshova, V. The influence of water temperature on the soaking of buckwheat / V. Koshova, R. Mukoid, A. Usach // Book of Abstracts «8-th Gentral European Congress on Food. Food Science for Well-being (NEEFood-2016)». – 2016. - K. : NUFT, 2016. – P. 167.

Колекції

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