Legumes as Functional Ingredients in Gluten-Free Bakery and Pasta Products.
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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