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Recent advances in the formulation of gluten-free cereal-based products

Recent advances in the formulation of gluten-free cereal-based products

Trends in Food Science and Technology 15(3/4): 143-152

The replacement of gluten presents a major technological challenge, as it is an essential structure-building protein, which is necessary for formulating high quality cereal-based goods. Rising demands for gluten free products parallels the apparent or real increase in coeliac disease, or other allergic reactions/intolerances to gluten.

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Accession: 004293869

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DOI: 10.1016/j.tifs.2003.09.012

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