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Production technology gluten-free bread and the national flour product-beshbarmak dough
2021
The Journal of Almaty Technological University
Preserved Fulltext
The article presents data on the selection and biochemical composition of flour from cereals and legumes that do not contain gluten for the production of gluten-free bread and national flour product. The novelty of research is to study the effect of food additives and improvers on the quality of gluten-free products developed. For the practical application of the proposed formulation gluten free bread and dough for beshbarmak.
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