Gluten-free bakery and pasta products: prevalence and quality improvement

International Journal of Food Science and Technology

Volumn 53, Issue 1, 2018, Pages 19-32

  Gao, Yupeng ^a   Janes, Marlene E ^a   Chaiya, Busarawan ^b   Brennan, Margaret A ^c   Brennan, Charles S ^c   Prinyawiwatkul, Witoon ^a  

^a LOUISIANA STATE UNIVERSITY   (United States)

^b KASETSART UNIVERSITY   (Thailand)

^c LINCOLN UNIVERSITY   (New Zealand)

Author keywords

Baked products; coeliac disease; gluten; gluten free; pasta; wheat

Indexed keywords

BAKERIES; POWDERS; PROTEINS; THERMAL PROCESSING (FOODS);

BAKED PRODUCT; COELIAC DISEASE; GLUTEN; GLUTEN-FREE; PASTA; WHEAT;

BAKERY PRODUCTS;

EID: 85041018322     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13505     Document Type: Review

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