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 |
| Appears in Collections: | Тези доповідей |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Tsabgfbp.pdf | 121,21 kB | Adobe PDF | View/Open |
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