THE USE OF SUNFLOWER LECITHIN IN THE TECHNOLOGY ON GLUTEN-FREE BREAD WITH ENZYMATIC MODIFICATION OF FLOUR STARCH

The necessity of search of new ways to improve the quality of gluten-free bread for people suffering from celiac disease is considered in the article. As one of the directions of this problem solution the use of surface-active substances has been suggested. The efficiency of the use of sunflower ski...

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Autores principales: Iryna MEDVID, Olena SHYDLOVSKA, Viktor DOTSENKO
Formato: article
Lenguaje:EN
Publicado: Stefan cel Mare University of Suceava 2018
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Acceso en línea:https://doaj.org/article/5692ec15a7cf4fb1afd2315923b0149f
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