Functionality of Starches and Hydrocolloids in Gluten-Free Foods

Gluten-Free Food Science and Technology

Volumn , Issue , 2009, Pages 200-224

  Abdel Aal, El Sayed M ^a  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Bacterial prolyl endopeptidase in degradation and antigenicity loss of toxic peptide in celiac disease; Commercial starches from cereals as corn and wheat, potato and roots such as cassava; Establishing strategies to find remedies for coeliac disease; Gluten free bakery products and gluten free extruded products; Hydrocolloids sources, structure and functionality; Itolerant to storage proteins prolamins in wheat, rye, barley and hybrid varieties; Leading to celiac disease or gluten sensitive enteropathy; Pasting and gelling properties of starches in food applications; Starch and hydrocolloid functionality in gluten free foods; Starches and substantial roles in gluten free foods

Indexed keywords

EID: 77955577758     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781444316209.ch11     Document Type: Chapter

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