Since 2014
NUTRITIONAL VALUE OF LOW IN GLUTEN PUREE OBTAINED FROM RAW MATERIAL – CHESTNUT AND FLOUR – CHESTNUT
New Knowledge Journal of Science
View Archive Info| Field | Value | |
| Title |
NUTRITIONAL VALUE OF LOW IN GLUTEN PUREE OBTAINED FROM RAW MATERIAL – CHESTNUT AND FLOUR – CHESTNUT
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| Creator |
Iserliyska, Dida; Food research and development institute - Plovdiv
Paraskova, Pavlina; Food research and development institute - Plovdiv Ivanova, Petya; Food research and development institute - Plovdiv |
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| Description |
The analysis of the results about the nutritional value of puree made from raw material chestnut demonstrated considerably low gluten content (0,01 g/100 g), relatively high energy value (300 to 330 kcal/kg) and low content of lipids (about 1 %).
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| Publisher |
University of agribusiness and rural development - Plovdiv
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| Contributor |
—
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| Type |
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion — |
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| Format |
application/pdf
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| Identifier |
http://science.uard.bg/index.php/newknowledge/article/view/10
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| Source |
New knowledge Journal of science; Vol 3, No 1 (2014): New knowledge Journal of Science
2367-4598 1314-5703 |
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| Language |
eng
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| Relation |
http://science.uard.bg/index.php/newknowledge/article/view/10/7
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