Understanding the gluten-free pasta structure: Impact of ingredients and processes

Basit Öğe Kaydı
dc.contributor.authorSahin, Oya Irmak
dc.contributor.authorDundar, Ayşe Neslihan
dc.contributor.authorSarıcaoğlu, Furkan Turker
dc.date.accessioned2026-02-08T15:11:06Z
dc.date.available2026-02-08T15:11:06Z
dc.date.issued2024
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractToday, 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.
dc.identifier.doi10.1016/B978-0-443-13238-4.00002-2
dc.identifier.endpage134
dc.identifier.isbn9780443132384
dc.identifier.isbn9780443132377
dc.identifier.scopus2-s2.0-85208353875
dc.identifier.scopusqualityN/A
dc.identifier.startpage111
dc.identifier.urihttps://doi.org/10.1016/B978-0-443-13238-4.00002-2
dc.identifier.urihttps://hdl.handle.net/20.500.12885/5246
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.publicationcategoryKitap Bölümü - Uluslararası
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzScopus_KA_20260207
dc.subjectGluten-free
dc.subjectPasta
dc.subjectStructure improvement
dc.subjectTechnological improver
dc.titleUnderstanding the gluten-free pasta structure: Impact of ingredients and processes
dc.typeBook Chapter

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