Recent strategies for tackling the problems in gluten-free diet and products-Reference-Cited by-同舟云学术

Recent strategies for tackling the problems in gluten-free diet and products

Published:2020-09-28 Issue:3 Volume:62 Page:571-597
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Demirkesen Ilkem¹,Ozkaya Berrin²

Affiliation:

1. Department of Animal Health, Food and Feed Research, General Directorate of Agricultural Research and Policies, Ministry of Agriculture and Forestry, Ankara, Turkey

2. Department of Food Engineering, Ankara University, Ankara, Turkey

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2020.1823814

Reference205 articles.

1. Etiology of nonresponsive celiac disease: results of a systematic approach

2. Chickpea and tiger nut flours as alternatives to emulsifier and shortening in gluten-free bread

3. Effect of high-pressure treatment on rheological, thermal and structural changes in Basmati rice flour slurry

4. Precautionary labelling of foods for allergen content: are we ready for a global framework?

5. Gluten-Free Flat Bread and Biscuits Production by Cassava, Extruded Soy Protein and Pumpkin Powder

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