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Recent strategies for tackling the problems in gluten-free diet and products
Critical Reviews in Food Science and Nutrition, 2022Berrin Özkaya
exaly
Development of gluten-free mix for bakery products «gluten free
Baking in Russia, 2019O.I. Parakhina +3 more
openaire +1 more source
Advanced properties of gluten-free cookies, cakes, and crackers: A review
Trends in Food Science and Technology, 2020Weiqun Wang, Yonghui Li
exaly
Alternative proteins for gluten-free products
2023Nicola Gasparre, Cristina M. Rosell
openaire +1 more source
Technological benefits of inulin-type fructans application in gluten-free products – A review
Trends in Food Science and Technology, 2016Natalia DRABIŃSKA +2 more
exaly
Gluten-free baking: Combating the challenges - A review
Trends in Food Science and Technology, 2017Farah Naqash, Asir Gani, Adil Gani
exaly