Understanding gluten-free dough for reaching breads with physical quality and nutritional balance
Author:
Affiliation:
1. Instituto de Ciencia y Tecnología de Alimentos (ICTA); Universidad Central de Venezuela; Caracas Venezuela
2. Institute of Agrochemistry and Food Technology (IATA-CSIC). Avenida Agustin Escardino; 7, Paterna 46980 Valencia Spain
Funder
Ministerio de Economía y Competitividad
Generalitat Valenciana
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference85 articles.
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3. Possibilities to increase the quality in gluten-free bread production: an overview;Houben;Eur Food Res Technol,2012
4. Functional replacements for gluten;Zannini;Annu Rev Food Sci Technol,2012
5. Efficiency and limitations of immunochemical assays for the testing of gluten-free foods;Denery-Papini;J Cereal Sci,1999
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