For citations:

Muslimov N.Zh., Abuova A.B., Kabylda A.I. Characteristics of the amino acid composition of flour types for gluten-free pasta production. The Journal of Almaty Technological University. 2022;(3):64-73. (In Russ.) https://doi.org/10.48184/2304-568X-2022-3-64-73