[Modern approaches to the development of gluten-free bakery formulations].
L V ZaytsevaT A YudinaN V RubanM N BogachukV S MekhtievPublished in: Voprosy pitaniia (2020)
The implementation of the results of this work in the industry will expand the range of gluten-free products through the production of specialized bakery products with the strengthening of their dietary therapeutic and preventive orientation due to the high content of ω-3 fatty PUFAs and dietary fibers.