Obtaining of starch based on wheat and legumes and production of thirst-quenching drinks by processing of secondary water

The article covers the production of starch, gluten and thirst-quenching drinks from local cereals and legumes. The chemical composition, use and beneficial effects of thirst-quenching drinks on the human body are widely covered. The article describes the effects of sodium hydroxide solution on wheat grains and the consumption of starch. In addition, the technology of obtaining soymilk from soybeans, which are legumes, is given.

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