Current and Forward-Looking Approaches to Technological and Nutritional Improvements of Gluten-Free Bread with Legume Flours: A Critical Review

Comprehensive Reviews in Food Science and Food Safety

Volumn 16, Issue 5, 2017, Pages 1101-1122

  Melini, Francesca ^b   Melini, Valentina ^b   Luziatelli, Francesca ^a   Ruzzi, Maurizio ^a  

^a UNIVERSITY OF TUSCIA   (Italy)

^b ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

bread technology; celiac disease; gluten free breadmaking; legumes; nutrition

Indexed keywords

BREADMAKING; COMMERCE; FOOD PRODUCTS; VISCOELASTICITY;

CELIAC DISEASE; GLUTEN-FREE; LEGUMES; NUTRITIONAL CHARACTERISTICS; NUTRITIONAL IMPROVEMENT; NUTRITIONAL PROFILES; NUTRITIONAL QUALITIES; VISCOELASTIC PROPERTIES;

NUTRITION;

EID: 85021805432     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12279     Document Type: Article

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