Sahin, Oya IrmakDundar, Ayşe NeslihanSarıcaoğlu, Furkan Turker2026-02-082026-02-08202497804431323849780443132377https://doi.org/10.1016/B978-0-443-13238-4.00002-2https://hdl.handle.net/20.500.12885/5246Today, 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.eninfo:eu-repo/semantics/closedAccessGluten-freePastaStructure improvementTechnological improverBook Chapter10.1016/B978-0-443-13238-4.00002-21111342-s2.0-85208353875N/A