THE USE OF RICE IN THE TECHNOLOGY OF GLUTEN-FREE FERMENTED NON-ALCOHOLIC BEVERAGES

THE USE OF RICE IN THE TECHNOLOGY OF GLUTEN-FREE FERMENTED NON-ALCOHOLIC BEVERAGES

Drinks are important in the human diet. The most promising ones include fermented beverages enriched with bioactive substances of their raw materials and with products of their fermentation. Gluten-free foods, too, are becoming popular as there are more and more people worldwide suffering from coeli...

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Bibliographic Details
Main Authors: O. S. Dulka, V. L. Prybylskiy, A. M. Кuts, S. I. Oliinyk, Nguyen Phuong Dong, O. P. Vitriak
Format: Article
Language:English
Published: Odesa National University of Technology 2020-12-01
Series:Harčova Nauka ì Tehnologìâ
Subjects:
rice varieties
gluten-free fermented beverages
yeast
fermentation
Online Access:https://journals.onaft.edu.ua/index.php/foodtech/article/view/1892

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