Исследование степени усвоения белков безглютенового хлеба с мукой крупяных культур в условиях IN VITRO
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Abstract
Приведены результаты исследований перевариваемости белков безглютеновго хлеба с рисовой, кукурузной и гречневой мукой под влиянием ферментов пепсина и трипсина в условиях IN VITRO.
Extent of digestion of proteins of gluten-free bread without glutens with rice, buckwheat and a corn flour under the influence of enzymes pepsin and trypsin in conditions IN VITRO is investigated.
Extent of digestion of proteins of gluten-free bread without glutens with rice, buckwheat and a corn flour under the influence of enzymes pepsin and trypsin in conditions IN VITRO is investigated.