Sagyntay, F., Iztaev, A., Boranbaeva, A., Tarabayev, B., Soltybayeva, B., Mashanova, N., Šottníková, V. and Kabylda, A. 2024. Assessment of the physicochemical profile of gluten-free flour and pasta products. Potravinarstvo Slovak Journal of Food Sciences. 18, (Jun. 2024), 605–618. DOI:https://doi.org/10.5219/1987.