The Improvement of Sensory Quality and Texture Properties of Gluten Free Bread Fortified with Ca
Celiac disease is a gluten-sensitive entheropathy. Later studies suggest an increasing prevalence of that disease, likely due to the development of more sensitive methods of screening. Cereals containing prolamins such as wheat, rye, barley, and oat are toxic for celiac patients, whereas corn, rice,...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2009-06-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0066_the-improvement-of-sensory-quality-and-texture-properties-of-gluten-free-bread-fortified-with-ca.php |