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DEVELOPMENT OF THE METHOD OF COMPLEX QUANTITATIVE ASSESSMENT OF THE QUALITY OF THE GLUTEN-FREE MENU
Journal: International Scientific Journal "Internauka" (Vol.1, No. 55)Publication Date: 2018-08-31
Authors : Fedorenko Julia Kuzmin Oleg Komarnitsky Roman Horzei Olena Roman Tatiana;
Page : 33-39
Keywords : quality; complex-quantitative estimation; rice flour; gluten-free menu; bakery products; celiac disease;
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Abstract
For a quantitative description, a complex quality index is proposed based on the principles of qualimetry and allows one to estimate the quality of products. The hierarchical structures of the complex index of quality of the investigated object work - gluten-free menu are developed.
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Last modified: 2019-04-18 22:49:02