Closure to “Customer Satisfaction in Home Building” by Željko M. Torbica and Robert C. Stroh

Torbica, Željko M.; Stroh, Robert C.

doi:10.1061/(asce)0733-9364(2002)128:4(365)

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2023

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“…Throughout their lives, patients with this disease have an intolerance to the prolamine fraction of wheat (gliadins), rye (chakras) and barley (chordines). Celiac disease is a global phenomenon and its prevalence is greatly increased due to improved diagnostic procedures (Genadiev et al, 1968;Torbica, 2010;Toldra & Reig, 2011;Borisova, 2015;Borisova, 2016). Omega-6 fatty acids have a high value due to the high content of linoleic acid in cereals at the expense of shorter and medium-chain fatty acids that are m (FAO/ WHO, 1991;Reg.…”

Section: Introductionmentioning

confidence: 99%

Method for Obtaining Gluten Free High Protein Biscuits

LAZOVA-BORISOVA,

DURMISHI

2023

AGROLIFE

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The purpose of the study is to select suitable flours according to its mineral composition to obtain gluten-free high protein biscuits. From the study it was found that when glues of whole grain rice flour , walnut flour and freeze-dried raspberries flour are put in suitable proportions, gluten-free biscuits are with good technological parameters can be obtained. The biscuits are with high protein and fats. They are with low carbohydrates composition. The new products are without GMO, artificial colors and flavors. They are with Fe, Zn, Ca.

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Section: Introductionmentioning

confidence: 99%