The existence of gluten-free and functional pasta in Hungary
Nowadays, instead of traditional wheat grains, alternative cereals, also known as pseudocereals, are increasingly coming to the fore. The reason for this is, among other things, that more and more people struggle with food allergies and intolerances. Gluten-related disease - such as gluten sensitivi...
Elmentve itt :
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| Dokumentumtípus: | Cikk |
| Megjelent: |
University of Szeged, Faculty of Engineering
Szeged
2023
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| Sorozat: | Analecta technica Szegedinensia
17 No. 3 |
| Kulcsszavak: | Élelmiszerfejlesztés, Táplálkozástudomány, Gluténmentes tészta, Gluténérzékenység |
| Tárgyszavak: | |
| doi: | 10.14232/analecta.2023.3.13-18 |
| Online Access: | http://acta.bibl.u-szeged.hu/87016 |