Please use this identifier to cite or link to this item: https://dspace.nuft.edu.ua/jspui/handle/123456789/24723
Title: Gluten-free bakery products
Authors: Semenova, Anastasia
Prikhodko, Julia
Drobot, Vira
Keywords: gluten-related disorders
gluten-free bread
transglutaminase
gluten-free flour
dry protein
глютензалежні захворювання
безглютеновий хліб
трансглутаміназа
безглютенове борошно
сухий білок
кафедра технології хлібопекарських і кондитерських виробів
глютензависимые заболевания
безглютеновый хлеб
трансглутаминаза
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.
URI: http://dspace.nuft.edu.ua/jspui/handle/123456789/24723
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