| Description |
1 online resource (xi, 207 pages). |
| Physical Medium |
polychrome |
| Description |
text file |
| Series |
Nutrition and diet research progress series
|
|
Nutrition and diet research progress series.
|
| Bibliography |
Includes bibliographical references (pages 179-191) and index. |
| Contents |
A comparison of gluten wheat flour functionality versus gluten-free chickpea flour, and their mixtures, in the oscillatory, transient, and steady rheological properties of muffin batters / Beatriz Herranz, Francisco Javier Cuesta, Wenceslao Canet and María Dolores Alvarez -- Buckwheat-containing gluten-free bakery and confectionery products / Marijana Sakač, Anamarija Mandić and Aleksandra Mišan -- Gluten-free diet and gluten-related disorders / Isabel Comino, Ángela Ruiz-Carnicer and Carolina Sousa -- The polemic about gluten / Leidi Daiana Preichardt -- Technological functions of gluten and implications for celiac disease / Natália Manzatti Machado Alencar and Ludmilla Carvalho Oliveira -- Non-responsive celiac disease / Elisa Stasi. |
| Local Note |
eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
| Subject |
Gluten-free diet.
|
|
Gluten-free diet. |
| Genre/Form |
Electronic books.
|
| Added Author |
Rivera, Howard, editor.
|
| Other Form: |
Print version: Gluten. New York, New York : NOVA Publishers, 2017 1536103861 (DLC) 2016956156 (OCoLC)960031559 |
| ISBN |
9781536104028 (electronic book) |
|
1536104027 (electronic book) |
|
9781536103861 |
|
1536103861 |
|
