Change in the enzymatic activity of gluten-free malt during germination and drying
Traditional crops for malt production are rye, barley and wheat. Gluten-free and oats are considered to be gluten-free crops and recommended for use in dietary nutrition for patients with gluten intolerance. Increasing the range of gluten-free products is one of the most important conditions for imp...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Voronezh state university of engineering technologies
2017-08-01
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| Series: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Subjects: | |
| Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/1467 |