Natural and modified food hydrocolloids as gluten replacement in baked foods: Functional benefits
Gluten, the protein responsible for the superior viscoelastic properties of refined wheat flour dough over gluten-free cereals, causes celiac disease in people susceptible to gluten-allergy. Moreover, the sustainability of using wheat flour in baked foods is threatened by its high cost, especially i...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
KeAi Communications Co., Ltd.
2023-12-01
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| coleção: | Grain & Oil Science and Technology |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S2590259823000304 |
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