INVESTIGATION OF THE INFLUENCE OF NON-TRADITIONAL RAW MATERIALS ON THE RHEOLOGICAL PROPERTIES OF DOUGH IN THE PRODUCTION OF GLUTEN-FREE PASTA

Anar Kabylda*, Fariza Sagyntay, Auelbek Iztaev, Nurzhan Muslimov

Key words: Gluten-free flour, Gluten-free pasta,
Nontraditional raw materials, Nutritional value, Rheological properties.

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Journal of Hygienic Engineering and Design