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Comparative analysis reveals the use of non-traditional raw materials in pasta production, indicating new applications for gluten-free options.
These products, unlike wheat, do not contain gluten-forming substances, and therefore are usually used for the production of instant pasta or short instant products or short products using technologies. The use of inulin in functional pasta is natural. Inulin is the most widely used and studied prebiotic in the world, it is a natural plant ingredient.
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K.A.Qayumov et al. (2026) studied this question.
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