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The technology for producing gluten-free products based on grains flour continues to improve, which appreciably increases the nutritional importance of these products and expands the assortment of inexpensive gluten-free food products of domestic production. The aim of the addressed topic was to characterize the mineral composition and total antioxidant capacity of millet, flax and buckwheat flours and to identify some potential characteristics to help create healthier products with specific fingerprints. The case...