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Designing Gluten Free Bakery and Pasta Products

The ingestion of gluten in the human diet can lead to gastrointestinal disorders such as celiac disease, allergy to wheat and non-celiac gluten sensitivity. Currently the best treatment is the strict adherence to a diet without sources of prolamins and gliadins (wheat), secalin (rye) and hordein (ba...

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Dades bibliogràfiques
Autor corporatiu:	SpringerLink (Online service)
Altres autors:	de Escalada Pla, Marina F. (Editor), Genevois, Carolina E. (Editor)
Format:	Electrònic eBook
Idioma:	anglès
Publicat:	Cham : Springer International Publishing : Imprint: Springer, 2023.
Edició:	1st ed. 2023.
Matèries:	Food science. Food > Analysis. Chemistry. Food > Safety measures. Nutrition . Food Science. Food Chemistry. Food Analysis. Food Safety. Nutrition.
Accés en línia:	https://doi.org/10.1007/978-3-031-28344-4
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

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