A review on the recent applications of gluten-free flour, functional ingredients and novel technologies approach in the development of gluten-free bakery products
Gluten is detrimental to people who suffer from gluten-related disorders. Recently, the upsurge in demand for gluten-free products can be traced not only from the population that suffered from gluten-related disorders but also people who prioritize healthy lifestyles and practising gluten-free diets...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Rynnye Lyan Resources
2021
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/37153/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/37153/2/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/37153/ https://doi.org/10.26656/fr.2017.5(5).721 |
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