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Development of gluten-free pasta /

Development of Gluten-Free Pasta summarizes current progress in the development of gluten-free (GF) products, focusing particularly on pasta products. Presented in 11 chapters, the book focuses on the role of prebiotic fiber, hydrocolloids, fruit and vegetable by-product pomace and the physical, mic...

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Bibliographic Details
Corporate Author:	ScienceDirect (Online service)
Other Authors:	Gull, Amir (Editor), Nayik, Gulzar Ahmad (Editor), Brennan, Charles (Editor)
Format:	eBook
Language:	English
Published:	London : Academic Press, 2024.
Subjects:	Gluten-free foods. Pasta products. Aliments sans gluten. Pâtes alimentaires. Electronic books.
Online Access:	Connect to the full text of this electronic book

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