Legumes as Functional Ingredients in Gluten-Free Bakery and Pasta Products.
Sign Up to like & getrecommendations! 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… read more here.
Keywords: gluten free; free bakery; bakery pasta; legumes functional ... See more keywords
[Modern approaches to the development of gluten-free bakery formulations].
Sign Up to like & getrecommendations! 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… read more here.
Keywords: protein; gluten free; free bakery; fatty acids ... See more keywords