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Overview on the General Approaches to Improve Gluten-Free Pasta and Bread
The use of gluten-free products is increasing since a growing number of people are suffering from celiac disease and thereby need gluten-free diet. Gluten is responsible for the visco-elastic characteristics of wheat-based products; therefore, its lack makes the gluten-free products not similar to w...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2016
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302439/ https://www.ncbi.nlm.nih.gov/pubmed/28231182 http://dx.doi.org/10.3390/foods5040087 |