Scientific Insights and Technological Advances in Gluten Free Products Development
Basel: MDPI - Multidisciplinary Digital Publishing Institute, 2023
Online
E-Book
- 220
This Special Issue addresses both new scientific insights and technological advances of gluten-free product development exploring alternative ingredients for the development of gluten-free products aiming to mimic the unique viscoelastic properties of gluten as a gas retention ingredient during fermentation, water binding and enabler of starch gelatinization on baking, and a bread flavor enhancer via gluten-related proteases.
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Scientific Insights and Technological Advances in Gluten Free Products Development
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Autor/in / Beteiligte Person: | Papageorgiou, Maria ; Varzakas, Theodoros |
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Veröffentlichung: | Basel: MDPI - Multidisciplinary Digital Publishing Institute, 2023 |
Medientyp: | E-Book |
Umfang: | 220 |
ISBN: | 978-3-0365-6565-1 (print) ; 978-3-0365-6564-4 (print) |
DOI: | 10.3390/books978-3-0365-6564-4 |
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