Open AccessCharacteristics of the amino acid composition of flour types for gluten-free pasta production
Author(s) -
N. Zh. Muslimov,
A. B. Abuova,
А.И. Кабылда
Publication year - 2022
Publication title -
almaty tehnologiâlyk̦ universitetìnìn̦ habaršysy
Language(s) - English
Resource type - Journals
eISSN - 2710-0839
pISSN - 2304-568X
DOI - 10.48184/2304-568x-2022-3-64-73
Subject(s) - amino acid , lysine , food science , methionine , chemistry , tryptophan , gluten , starch , gluten free , composition (language) , phenylalanine , biochemistry , essential amino acid , threonine , serine , linguistics , philosophy , enzyme