Superfood wholegrain gluten-free pasta based on chia seeds and chickpea

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dc.contributor.advisorMáthé, Endre
dc.contributor.authorMicevic, Stefan Savo
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Karhu_HU
dc.date.accessioned2018-10-25T09:59:12Z
dc.date.available2018-10-25T09:59:12Z
dc.date.created2018-10-24
dc.description.abstractLiving in 21st century has brought us benefits of higher health consciousness in people and need for better nutrition and diet in our everyday life. Wheat was and is the staple ingredient in most dishes prepared but because of gluten that it carries with it certain people cannot consume its properties. Celiac disease is a big burden and it is creating a lot of problems for people having it. My goal is to create pasta that is not only going to be gluten-free, but will contain excellent nutritional ensemble and taste good. In order to achieve that the idea was a little bit unconventional for this type of product. Creating pasta made from chia seed flour and chickpea flour.hu_HU
dc.description.courseFood Engineeringhu_HU
dc.description.degreeBSc/BAhu_HU
dc.format.extent45hu_HU
dc.identifier.urihttp://hdl.handle.net/2437/257928
dc.language.isoenhu_HU
dc.subjectPastahu_HU
dc.subjectChiahu_HU
dc.subjectChickpeahu_HU
dc.subjectGlutenhu_HU
dc.subjectLB
dc.subject.dspaceDEENK Témalista::Mezőgazdaságtudományhu_HU
dc.titleSuperfood wholegrain gluten-free pasta based on chia seeds and chickpeahu_HU
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