id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
ajird-67	Djakhangirova Gulnoza Zinatullaevna ; Makhmudova Dildora Khasanovna	STUDYING THE INFLUENCE OF SORGH FLOUR ON THE QUALITY INDICATORS OF GLUTEN-FREE BREAD	2022	5	.pdf	application/pdf	1883	96	56	At the same time, it should be noted that, it is expedient to produce bread products consisting entirely of gluten-free raw materials, mainly in order to expand the range of food products for children with acute renal failure and other diseases that require a protein-free or gluten-free diet. In order to expand the range, increase the nutritional value and improve the quality of bread products, technologies for the production of bread products were developed with the addition of various food additives from non-traditional raw materials used in production.	cache/ajird-67.pdf	txt/ajird-67.txt