Share Your Research, Maximize Your Social Impacts
EXPANDING THE RANGE OF FUNCTIONAL GLUTEN-FREE CONFECTIONERY PRODUCTS
Journal: International Scientific Journal "Internauka" (Vol.1, No. 167)Publication Date: 2024-12-31
Authors : Shamrai Volodymyr; Stukalska Nataliia;
Page : 96-101
Keywords : gluten-free products; rice flour; green buckwheat flour; oat flour; honey cakes;
Source : Download
Find it from : Google Scholar
Abstract
Emulsified sauces like mayonnaise are a popular food product widely used in culinary applications. They represent an oil-in-water dispersion stabilized by the proteins in egg yolks. Flour-based confectionery is widespread around the world and is very popular. However, a big problem with these products is gluten, which is completely unacceptable for people with celiac disease.
Other Latest Articles
- FLOW CHARACTERISTICS IN MICRO-JET BURNERS WITH DISPLACEMENT OF FLAME STABILIZERS ALONG THE FLOW
- FEATURES OF MODELING THE PROCESSES OF MIXTURE FORMATION OF FUEL AND OXIDIZER IN STABILIZER-TYPE BURNERS
- COMPARATIVE ANALYSIS OF FLOW CHARACTERISTICS UNDER ISOTHERMAL AND NON-ISOTHERMAL CONDITIONS FOR BURNER DEVICES WITH FLAME STABILIZERS SHIFTED RELATIVE TO EACH OTHER
- FORENSIC INVESTIGATION OF THE OLX APPLICATION ON ANDROID DEVICES
- MOTIVATION OF EMPLOYEES AS A COMPONENT OF EFFECTIVE RISK MANAGEMENT IN BANKING INSTITUTIONS: PSYCHOLOGICAL ASPECT
Last modified: 2025-01-24 01:29:41