Scientific Insights and Technological Advances in Gluten Free Products Development


SKU: 9783036565651
Guest Editor: Papageorgiou, Maria Varzakas, Theodoros
Publication Date: 01/25/2023
Publisher: Mdpi AG
Binding: Hardcover
Media: Book
This item is on backorder and will take an additional 5-7 business days for processing.


This Special Issue addresses both new scientific insights and technological advances of gluten-free product development exploring alternative ingredients for the development of gluten-free products aiming to mimic the unique viscoelastic properties of gluten as a gas retention ingredient during fermentation, water binding and enabler of starch gelatinization on baking, and a bread flavor enhancer via gluten-related proteases.