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: | , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Stefan cel Mare University of Suceava
2018
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/5692ec15a7cf4fb1afd2315923b0149f |
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