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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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2023-07-01
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| Col·lecció: | Fermentation |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2311-5637/9/7/631 |
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