Gluten-Free Bakery Foods Enriched with Plant Proteins: An Overview-Reference-Cited by-同舟云学术

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Gluten-Free Bakery Foods Enriched with Plant Proteins: An Overview

Published:2024-07-04 Issue: Volume: Page:1-22
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Menaka Udari¹,Wijesekara Isuru²,Navaratne S.B.²,Wickramasinghe Indira²³

Affiliation:

1. Faculty of Graduate Studies, University of Sri Jayewardenepura, Nugegoda, Sri Lanka

2. Department of Food Science & Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka

3. Fakultät Physikalische Technik/Informatik, University of Applied Sciences, Westsächsische Hochschule, Zwickau, Germany

Funder

Center for Defence Research and Development

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2024.2374814

Reference125 articles.

1. The Gluten-Free Diet: Testing Alternative Cereals Tolerated by Celiac Patients

2. A Review on the Gluten-Free Diet: Technological and Nutritional Challenges

3. Epidemiology, Presentation, and Diagnosis of Celiac Disease

4. Celiac disease

5. Advanced properties of gluten-free cookies, cakes, and crackers: A review

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