Sylka, IrynaStukalska (Ivanova), Nataliia2021-12-092021-12-092020Sylka, I. Technologys of confectionery products gluten-free in restaurants / I. Sylka, N. Stukalska // Recent Scientific Investigation : Scientific Collection «InterConf» : with the Proceedings of the 1 st International Scientific and Practical Conference, 6-8 December, 2020. – Oslo : Dagens naeringsliv forlag, 2020. – Р. 977–980.https://dspace.nuft.edu.ua/handle/123456789/36771Celiac disease - it is a disorder that damages your small intestine and keeps it from absorbing the nutrients in food. The damage to your intestinal tract is caused by your immune system's reaction to gluten. Therefore, today there is a prospect of improving or developing recipes for different groups of dishes with the replacement of wheat flour. This is especially true of flour confectionery, which is popular among various groups. Expanding the range of flour and confectionery products based on corn flour is relevant.englutenconfectioneryflourглютенкондитерські виробиборошнокафедра технології ресторанної і аюрведичної продукціїThesis