Gluten-free bread technology / Shabir Ahmad Mir, Manzoor Ahmad Shah, Afshan Mumtaz Hamdani, editors.

Market trend and the increasing diagnoses of celiac disease have encouraged extensive research into the development of gluten-free breads. Generally, the development of bread without gluten involves the use of diverse ingredients and additives aimed at imitating the viscoelastic properties of gluten...

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Bibliographic Details

Online Access:	Full Text (via Knovel)
Other Authors:	Mir, Shabir Ahmad (Editor), Shah, Manzoor Ahmad (Editor), Hamdani, Afshan Mumtaz (Editor)
Format:	eBook
Language:	English
Published:	Cham : Springer, [2021]
Subjects:	Bread. Gluten-free foods. Food > Biotechnology.