Hryshchenko, AnnaMykhonik, Larysa2017-04-042017-04-042016Grischenko, A. Gluten-free bread with cereal crops flour / A. Grischenko, L. Mykhonik // Food Science for Well-being (CEFood 2016) : 8th Central European Congress on Food 2016 : book of Abstracts, 23-26 May 2016. – K. : NUFT, 2016. – P. 269.https://dspace.nuft.edu.ua/handle/123456789/24947The results of studies of the effect of different types of gluten-free flour on the production process and quality indicators of gluten-free bread. It is found that the optimum parameters gluten-free bread specific volume achieved in making the formulation of 25% corn flour, rice - 30%, buckwheat - 15%.engluten-free breadceliac diseasequality of breadrice flourcorn flourbuckwheat flourбезглютеновий хлібцеліакіяякість хлібарисове борошнокукурудзяне борошногречане борошнобезглютеновый хлебцелиакиякачество хлебарисовая мукакукурузная мукагречневая мукакафедра технології хлібопекарських і кондитерських виробівOther