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Development of Gluten-Free Functional Bread Adapted to the Nutritional Requirements of Celiac Patients

Celiac patients suffer from nutritional deficiencies before and during the maintenance of a gluten-free diet; this is due to non-fortified, mostly processed foods that are high in saturated fat and deficient in minerals typically present in wheat. A literature search was carried out to determine the...

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Principais autores: Rocío Peñalver, Gaspar Ros, Gema Nieto
פורמט: Artigo
שפה:Inglês
יצא לאור: MDPI AG 2023-07-01
סדרה:Fermentation
נושאים:
celiac disease
deficiencies
gluten-free bread
hydroxytyrosol
functional food
גישה מקוונת:https://www.mdpi.com/2311-5637/9/7/631
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