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...

Fuld beskrivelse

Bibliografiske detaljer

Andre forfattere:	Gull, Amir (Editor), Nayik, Gulzar Ahmad (Editor), Brennan, Charles (Editor)
Format:	Electronisk eBog
Sprog:	engelsk
Udgivet:	London : Academic Press, 2024.
Fag:	Gluten-free foods. Pasta products. Aliments sans gluten. Pâtes alimentaires. Gluten-free foods Pasta products
Online adgang:	ScienceDirect
Tags:	Tilføj Tag Ingen Tags, Vær først til at tagge denne postø!