Starch Characteristics Linked to Gluten-Free Products
The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to increasing consumer demand for gluten-free products with quality characteristics similar to wheat bread. The replacement of gluten in cereal-based products remains a challenge for scientists, due to its unique...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2017-04-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | http://www.mdpi.com/2304-8158/6/4/29 |