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Gallagher, Eimear

Gluten-Free Food Science and Technology

Gallagher, Eimear - Gluten-Free Food Science and Technology, ebook

178,60€

Ebook, PDF with Adobe DRM
ISBN: 9781444316216
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Printing77 pages with an additional page accrued every 10 hours, capped at 77 pages
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Gluten-Free Food Science and Technology provides an overview for the food industry of issues related to the increasing prevalence of coeliac disease and gluten intolerance. The properties of gluten are discussed in relation to its classification and important functional characteristics, and the nutritional value of gluten-free products is also addressed. The book examines the diversity of ingredients that can be used to replace gluten and how the ingredient combinations and subsequent rheological and manufacturing properties of a range of gluten-free products, e.g. doughs, breads, biscuits and beer may be manipulated.

Author(s)
Publisher
John Wiley and Sons, Inc.
Publication year
2009
Language
en
Edition
1
Page amount
256 pages
Category
Gardening, Agriculture, Forestry
Format
Ebook
eISBN (PDF)
9781444316216
Printed ISBN
9781405159159

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