Development of curd dishes for gluten-free nutrition
This work is devoted to expanding the range of dietary foods for people with celiac disease. In many countries, the number of alimentary-dependent diseases has been increasing, which is associated with disorders in the diet structure, lifestyle, genetic predispositions, etc. The increase in food int...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2021-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/61/e3sconf_abr2021_05022.pdf |