Gluten-free food science and technology /
Gluten-Free Food Science and Technology provides an overview for the food industry of issues related to the increasing prevalence of coeliac disease and gluten intolerance. The properties of gluten are discussed in relation to its classification and important functional characteristics, and the nutr...
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| Format: | eBook |
| Language: | English |
| Published: |
Chichester, U.K. ; Ames, Iowa :
Wiley-Blackwell,
2009.
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| Online Access: | Connect to the full text of this electronic book |
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