New alternatives from sustainable sources to wheat in bakery foods: Science, technology, and challenges.
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DOI: 10.1111/jfbc.14185
Abstract: Ongoing research in the food industry is striving to replace wheat flour with new alternatives from sustainable sources to overcome the disease burden in the existing population. Celiac disease, wheat allergy, gluten sensitivity, or non-celiac… read more here.
Keywords: bakery; alternatives sustainable; sustainable sources; new alternatives ... See more keywords