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.