Scientific Insights and Technological Advances in Gluten Free Products Development

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.

Détails du produit

• Edition: Mdpi Ag
• Langues: Anglais
• Format d'édition: Livre Relié
• Sortie: 25.01.2023
• EAN: 9783036565651
• ISBN: 978-3-0365-6565-1
• Pages: 220
• Dimensions: 175 mm x 250 mm x 19 mm
• Poids: 750 g
• Catégorie: Sciences naturelles, médecine, informatique, technique > Technique > Général, dictionnaires