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Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 16, Iss 2 (2022)
Gluten-free bread is a product with reduced nutritional value, since the amount of starch in its recipes ranges 50–90% of the mass of loose raw materials. A topical task is to improve the nutritional value of gluten-free products by including flour
Externí odkaz:
https://doaj.org/article/36e2407d644c4be29cd093a5fb7e0c2a
Publikováno v:
Food Science and Technology. 16
Gluten-free bread is a product with reduced nutritional value, since the amount of starch in its recipes ranges 50–90% of the mass of loose raw materials. A topical task is to improve the nutritional value of gluten-free products by including flour