Development of a gluten-free commercial bread
Because of coeliac disease, some individuals cannot tolerate the protein gliadin present in the gluten fraction of wheat flour. From a commercial perspective, there is a need for the development of gluten-free bread with texture and flavour properties similar to the conventional wheat flour loaf. In...
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| Format: | Others |
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Auckland University of Technology,
2008-11-21T04:17:06Z.
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| Online Access: | Get fulltext |