RATIONALE FOR USE GLUTEN-FREE OATMEAL SHORTBREAD IN COOKING FOR PEOPLE WITH CELIAC DISEASE
Journal Title: Молодий вчений - Year 2017, Vol 3, Issue 43
Abstract
The article is devoted to the importance of diversification of the diet of patients with allergic reaction to gluten. It was analyzed the problems of oatmeal flour consumption in the diet of patients with celiac disease. Oatmeal considered as a component for shortbread cookies for celiac disease. It was investigated water absorption of gluten-free oatmeal shortbread cookies. It was investigated the possibility of using such cookies as food for complementary fast foods.
Authors and Affiliations
O. V. Babich, I. O. Sheina
Keywords
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