Gluten‐Free Breads: The Gap Between Research and Commercial Reality
Author:
Affiliation:
1. Food Technology AreaCollege of Agricultural EngineeringUniv. of Valladolid Palencia 34004 Spain
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12437
Reference130 articles.
1. The Availability and Nutritional Adequacy of Gluten-Free Bread and Pasta
2. Nutritional and therapeutic potential of sunflower seeds: a review
3. Hydrocolloids in gluten-free breads: A review
4. Gluten-Free Cereal-Based Products
5. Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications
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