University of East Sarajevo, Faculty of Technology Zvornik , 75400 Zvornik, Republic of Srpska , Bosnia and Herzegovina
University of Banja Luka, Faculty of Forestry , 78000 Banja Luka, Republic of Srpska , Bosnia and Herzegovina
University of Banja Luka, Faculty of Economics , 78000 Banja Luka, Republic of Srpska , Bosnia and Herzegovina
University of East Sarajevo, Faculty of Technology Zvornik , 75400 Zvornik, Republic of Srpska , Bosnia and Herzegovina
University of East Sarajevo, Faculty of Technology Zvornik , 75400 Zvornik, Republic of Srpska , Bosnia and Herzegovina
University of East Sarajevo, Faculty of Technology Zvornik , 75400 Zvornik, Republic of Srpska , Bosnia and Herzegovina
Gluten is a protein fraction that causes an allergic reaction and intolerance in sensitive individuals, i.e., celiac disease or gluten enteropathy. Celiac disease is a disease of the immune system in which gluten is recognized as a harmful agent. The only therapy for people sensitive to gluten is a gluten-free diet. Due to their gluten-free status and suitability for a gluten-free diet, pseudocereals have played a significant role. Their grains enhance nutritional quality and are nutrient-dense. Iron, magnesium, fiber, protein, and other nutrients are abundant in them. Buckwheat, amaranth, millet, and quinoa are the most significant pseudocereals. Due to their high nutritional content and lack of gluten, pseudocereals have become a staple of
the gluten-free diet for those with gluten-related illnesses in recent years.
Conceptualization, V.G.C. and Ž.M.; Investigation, V.G.C. and D.R.; Writing – original draft, V.G.C., Ž.M., M.V. and M.S.; Software, B.S.G. All authors have read and agreed to the published version of the manuscript.
Funding. This work is a part of the research project “Examination of the effect of replacing wheat flour with pseudocereals on gluten proteins”, financed by the Ministry of Science and Technology Development and Higher Education of the Republic of Srpska.
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