Understanding the gluten-free pasta structure: Impact of ingredients and processes
Küçük Resim Yok
Tarih
2024
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Today, the increment in the number of celiac disease patients and allergic reactions to foods and food proteins is causing a profound demand for gluten-free products. However, a comprehensive understanding of gluten-free products is required to increase the volume of industrial production of gluten-free products. This presented chapter aims to articulate and understand the interactions of ingredients and processes used in the gluten-free product structure. It also addresses the quality of the physical, chemical, and sensory attributes of gluten-free pasta (GFP) products. © 2024 Elsevier Inc. All rights reserved.
Açıklama
Anahtar Kelimeler
Gluten-free, Pasta, Structure improvement, Technological improver
Kaynak
WoS Q Değeri
Scopus Q Değeri
N/A
