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|a UAMI
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|a Gluten :
|b food sources, properties and health implications /
|c Howard Rivera, editor.
|
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1 |
|a New York :
|b Nova Science Publishers, Inc.,
|c [2017]
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|a Nutrition and diet research progress series
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|a Includes bibliographical references (pages 179-191) and index.
|
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|a A comparison of gluten wheat flour functionality versus gluten-free chickpea flour, and their mixtures, in the oscillatory, transient, and steady rheological properties of muffin batters / Beatriz Herranz, Francisco Javier Cuesta, Wenceslao Canet and María Dolores Alvarez -- Buckwheat-containing gluten-free bakery and confectionery products / Marijana Sakač, Anamarija Mandić and Aleksandra Mišan -- Gluten-free diet and gluten-related disorders / Isabel Comino, Ángela Ruiz-Carnicer and Carolina Sousa -- The polemic about gluten / Leidi Daiana Preichardt -- Technological functions of gluten and implications for celiac disease / Natália Manzatti Machado Alencar and Ludmilla Carvalho Oliveira -- Non-responsive celiac disease / Elisa Stasi.
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|a Gluten-free diet.
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|a Diet, Gluten-Free
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|a Régimes sans gluten.
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|a Rivera, Howard,
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|i Print version:
|t Gluten.
|d New York, New York : NOVA Publishers, 2017
|z 1536103861
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