COMPARATIVE ANALYSIS OF THE NUTRITIONAL VALUE AND SAFETY OF FLOUR FROM THE GLUTEN-FREE RAW MATERIALS UNDER STUDY WITH WHEAT FLOUR
Vol. 3 No. 03 (2023), Articles
Vol. 3 No. 03 (2023)

COMPARATIVE ANALYSIS OF THE NUTRITIONAL VALUE AND SAFETY OF FLOUR FROM THE GLUTEN-FREE RAW MATERIALS UNDER STUDY WITH WHEAT FLOUR

Articles
Published 10-03-2023
  • Jahangirova G.Z.. Makhmudova D.H.
Jahangirova G.Z.. Makhmudova D.H.
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Makhmudova D.H., J. G. . . (2023). COMPARATIVE ANALYSIS OF THE NUTRITIONAL VALUE AND SAFETY OF FLOUR FROM THE GLUTEN-FREE RAW MATERIALS UNDER STUDY WITH WHEAT FLOUR. Confrencea, 3(03), 95–99. Retrieved from https://confrencea.org/index.php/confrenceas/article/view/442
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Abstract

To substantiate the possibility of reducing or completely eliminating the amount of wheat
flour in the recipe of bread and flour confectionery, a comparative analysis of the quality
indicators and chemical composition of natural vegetable raw materials that do not contain gluten
with similar flour quality indicators was carried out

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Copyright (c) 2023 Jahangirova G.Z.. Makhmudova D.H.