Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten Friendly<sup>TM</sup>” Technology
After discovering an innovative technology for the reshaping of gluten proteins—the “Gluten Friendly<sup>TM</sup>” system—that confers to wheat flour some unprecedented characteristics, such as reduced epitope antigenicity and a positive modulation of the gut microbiota, its effects on t...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-04-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/4/751 |