Koshova, ValentinaMukoid, RomanUsach, Andrey2018-04-022018-04-022016Koshova, 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.https://dspace.nuft.edu.ua/handle/123456789/26845Gluten-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.enклейковинагречкавологістьтемпературавлажностьglutenbuckwheatmoisturetemperatureкафедра біотехнології продуктів бродіння і виноробстваArticle