Новые поступления академической литературы издательства Wiley

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Gluten-Free Food Science and Technology

Автор: Eimear Gallagher
Год: 2009
Издание: Wiley-Blackwell
Страниц: 256
ISBN: 9781405159159
"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.
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