Starch Characteristics Linked to Gluten-Free Products

The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to increasing consumer demand for gluten-free products with quality characteristics similar to wheat bread. The replacement of gluten in cereal-based products remains a challenge for scientists, due to its unique...

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Detalles Bibliográficos
Autores principales: Horstmann, Stefan W., Lynch, Kieran M., Arendt, Elke K.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5409317/
https://www.ncbi.nlm.nih.gov/pubmed/28383504
http://dx.doi.org/10.3390/foods6040029

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5409317/
https://www.ncbi.nlm.nih.gov/pubmed/28383504
http://dx.doi.org/10.3390/foods6040029

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