Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges
Author:
Affiliation:
1. Department of Biosciences, Federal University of São Paulo, Santos, São Paulo, Brazil
2. Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
Funder
São Paulo Research Foundation
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.1952403
Reference55 articles.
1. The Availability and Nutritional Adequacy of Gluten-Free Bread and Pasta
2. Innovative approaches towards improved gluten-free bread properties
3. Effects of prebiotic inulin-type fructans on structure, quality, sensory acceptance and glycemic response of gluten-free breads
4. Gluten-free breadmaking: Improving nutritional and bioactive compounds
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