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...
| Autores principales: | , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2023
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/132754 |
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