PHYSICOCHEMICAL AND MICROBIAL PROPERTIES OF GLUTEN-FREE SAPAL FLOUR
Gluten constitutes protein, essential for obtaining the elasticity and mouldable structure of food products. However, gluten intolerant (GIP) victims are recommended to abstain from gluten intake, indicating that they must focus solely on gluten-free diets. As a result, this affects their level...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2021-09-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202103&vol=3&aid=5310 |