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Published in 2017 at "Annual review of food science and technology"
DOI: 10.1146/annurev-food-030216-030045
Abstract: The increasing demand for gluten-free food products from consumers has triggered food technologists to investigate a wide range of gluten-free ingredients from different sources to reproduce the unique network structure developed by gluten in a…
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Keywords:
gluten free;
free bakery;
bakery pasta;
legumes functional ... See more keywords
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Published in 2020 at "Voprosy pitaniia"
DOI: 10.24411/0042-8833-2020-10009
Abstract: According to WHO, currently about 1% of the world's population suffers from celiac disease, a disease associated with a deficiency of enzymes that break down gluten and proteins close to it. In celiac disease, there…
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Keywords:
protein;
gluten free;
free bakery;
fatty acids ... See more keywords