Scientific Insights and Technological Advances in Gluten Free Products Development
Maria Papageorgiou, Theodoros Varzakas
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.
Kategori:
Tahun:
2023
Penerbit:
MDPI
Bahasa:
english
Halaman:
220
ISBN 10:
3036565647
ISBN 13:
9783036565644
File:
PDF, 26.87 MB
IPFS:
,
english, 2023
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