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Title: Gluten-free bakery products
Authors: Semenova, Anastasia
Prikhodko, Julia
Drobot, Vira
Keywords: gluten-related disorders
gluten-free bread
gluten-free flour
dry protein
глютензалежні захворювання
безглютеновий хліб
безглютенове борошно
сухий білок
кафедра технології хлібопекарських і кондитерських виробів
глютензависимые заболевания
безглютеновый хлеб
безглютеновая мука
сухой белок
Issue Date: 2016
Citation: Semenova, A. Gluten-free bakery products / A. Semenova, Ju. Prikhodko, V. Drobot // 8th Central European Congress on Food 2016 — Food Science for Well-being (CEFood 2016), 23-26 May 2016 р. : Book of Abstracts. – Kyiv : NUFT, 2016. – P. 146.
Abstract: The abstracts deals with the types of gluten-related disorders and the necessity of creating gluten-free baked goods. An experience of modern manufacturing products for special purposes is considered. In order to improve consumer properties of products it is offered to use multicomponent mixture compositions.
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