Characteristics of the amino acid composition of flour types for gluten-free pasta production
Research on the study of the formulation of gluten-free pasta and the selection of raw materials for their production, depending on the amino acid composition, is necessary for the prevention and treatment of diseases such as phenylketonuria and celiac disease, non-celiac non-allergic sensitivity. I...
I tiakina i:
| Ngā kaituhi matua: | , , |
|---|---|
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
Almaty Technological University
2022-09-01
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| Rangatū: | Алматы технологиялық университетінің хабаршысы |
| Ngā marau: | |
| Urunga tuihono: | https://www.vestnik-atu.kz/jour/article/view/1074 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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