Gluten-free bread technology /

Market trend and the increasing diagnoses of celiac disease have encouraged extensive research into the development of gluten-free breads. Generally, the development of bread without gluten involves the use of diverse ingredients and additives aimed at imitating the viscoelastic properties of gluten...

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Bibliographic Details

Corporate Author:	Knovel (Firm)
Other Authors:	Mir, Shabir Ahmad (Editor), Shah, Manzoor Ahmad (Editor), Hamdani, Afshan Mumtaz (Editor)
Format:	eBook
Language:	English
Published:	Cham : Springer, [2021]
Subjects:	Bread. Gluten-free foods. Food > Biotechnology. Bread Pain. Aliments sans gluten. Aliments > Biotechnologie. bread. Food > Biotechnology Gluten-free foods Aliments sense gluten. Tecnologia dels aliments. Electronic books. Llibres electrònics.
Online Access:	Connect to the full text of this electronic book