Improvement of gluten‐free bread and cake properties using natural hydrocolloids: A review
Abstract The main wheat component responsible for bread and cake quality is gluten. Celiac disease is an autoimmune digestive disease that is caused by the digestion of gluten, and the only treatment of this disease is a gluten‐free diet. Various gluten‐free formulations (composite and wheatless flo...
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| Format: | Article |
| Language: | English |
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Wiley
2019-11-01
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| Series: | Food Science & Nutrition |
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| Online Access: | https://doi.org/10.1002/fsn3.1245 |