Development of gluten-free pasta /

Development of Gluten-Free Pasta summarizes current progress in the development of gluten-free (GF) products, focusing particularly on pasta products. Presented in 11 chapters, the book focuses on the role of prebiotic fiber, hydrocolloids, fruit and vegetable by-product pomace and the physical, mic...

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Dades bibliogràfiques

Altres autors:	Gull, Amir (Editor), Nayik, Gulzar Ahmad (Editor), Brennan, Charles (Editor)
Format:	Electrònic eBook
Idioma:	anglès
Publicat:	London : Academic Press, 2024.
Matèries:	Gluten-free foods. Pasta products. Aliments sans gluten. Pâtes alimentaires. Gluten-free foods Pasta products
Accés en línia:	ScienceDirect
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