TECHNOLOGY OF MANUFACTURING GLUTEN-FREE BREAD USING SPONTANEOUSLY FERMENTED YOURDERS
DOI:
https://doi.org/10.30890/2567-5273.2023-30-00-003Keywords:
gluten-free bread, technology, leavens, fermentationAbstract
An increasing number of people recently refuse to consume products containing gluten, citing its harmful effects on the body . According to WHO data, about 1% of the world's population suffers from celiac disease, a hereditary gluten intolerance. CeliacMetrics
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