Preparation and Quality Evaluation of Gluten-Free Biscuits
<p class="Default"><span>The aglutenics biscuits are intended to those persons who are suffering due to gluten intolerance, also named celiac disease. The fabrication technologies of the aglutenics products can be developed in on two ways: by separating the gluten from the grain or by replacing the...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
AcademicPres
2014-05-01
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| Col·lecció: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| Matèries: | |
| Accés en línia: | http://journals.usamvcluj.ro/index.php/fst/article/view/10080 |
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