Iztaev A 1

1. INVESTIGATION OF THE INFLUENCE OF NON-TRADITIONAL RAW MATERIALS ON THE RHEOLOGICAL PROPERTIES OF DOUGH IN THE PRODUCTION OF GLUTEN-FREE PASTA
2. STUDY OF THE INFLUENCE OF STARCH ON THE QUALITY INDICATORS OF GLUTEN-FREE PASTA
3. Assessment of the physicochemical profile of gluten-free flour and pasta products
4. Use of non-conventional raw materials in the production of gluten-free pasta – a review
1