Physicochemical, baking quality, and sensory evaluation of gluten free bread made from modified sweet potato flour with addition of nuts flour

Composite flour production and assessment of the safety quality of gluten-free bread

“…Today the creation of specialized products for the diets of patients with CD is actively practiced (Tiunov et al, 2018a;Conte et al, 2019;Desnilasari et al, 2019). An important parameter in the development of a corrective diet is the sparing principle of the gastrointestinal tract (both mechanical and chemical).…”