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Scientific Insights and Technological Advances in Gluten Free Products Development

Scientific Insights and Technological Advances in Gluten Free Products Development

 

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Editorial:
MDPI AG
Año de edición:
2023
Materia
Tecnología: cuestiones generales
ISBN:
9783036565651

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Sobre IBD

This Special Issue addresses both new scientific insights and technological advances of gluten-free product development exploring alternative ingredients for the development of gluten-free products aiming to mimic the unique viscoelastic properties of gluten as a gas retention ingredient during fermentation, water binding and enabler of starch gelatinization on baking, and a bread flavor enhancer via gluten-related proteases.

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