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Description

Development of Gluten-Free Pasta summarizes current progress in the development of gluten-free (GF) products, focusing particularly on pasta products. Presented in 11 chapters, the book focuses on the role of prebiotic fiber, hydrocolloids, fruit and vegetable by-product pomace and the physical, microstructural, sensory, and nutritional properties of the gluten-free pasta. The science of gluten intolerance is explained as well, with all relevant literature gathered and summarized in one place. Hence, this book lays a very solid foundation for the development of GF pasta which can be exploited as an essential therapeutic tool in the prevention of celiac disease. This comprehensive reference, written by world renowned scientists who elaborate on the study of different selected additives of plant origin, provides immense assistance in the field of research as many areas are still unexplored in the field of cereal science & technology.Provides a comprehensive application of pseudocereals, hydrocolloids, and prebiotic dietary fiber in the development of gluten-free pastaBrings holistic and integrated coverage of the role of plant derived ingredients in the development of gluten-free pastaCovers the utilization of pseudo cereals for food, nutritional, and economical security

Elsevier Science & Technology
Pages
280 pages
Collection
n.c
Parution
2024-01-30
Marque
Academic Press
EAN papier
9780443132384
EAN PDF
9780443132377

Informations sur l'ebook
Nombre pages copiables
28
Nombre pages imprimables
28
Taille du fichier
21811 Ko
Prix
137,15 €
EAN EPUB SANS DRM
9780443132377

Prix
137,15 €

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