Gluten-free food science and technology [electronic resource] / edited by Eimear Gallagher.
by
Gallagher, Eimear.
ISBN
:
9781444316216
Title
:
Gluten-free food science and technology [electronic resource] / edited by Eimear Gallagher.
Author
:
Gallagher, Eimear.
Publication Information
:
Chicester : John Wiley & Sons, Ltd., 2009.
Physical Description
:
1 online resource (258 p.)
General Note
:
Description based upon print version of record.
Contents
:
1 The Increasing Incidence of Celiac Disease and the Range of Gluten-Free Products in the Marketplace; 2 The Clinical Presentation and Diagnosis of Celiac Disease; 3 Classification of Proteins in Cereal Grains: What Is Toxic and How Is It Measured in Foods?; 4 The Nutritional Quality of Gluten-Free Foods; 5 Gluten-Free Doughs: Rheological Properties, Testing Procedures - Methods and Potential Problems; 6 Enzymatic Manipulation of Gluten-Free Breads; 7 Commercial Aspects of Gluten-Free Products
8 Dough Microstructure and Textural Aspects of Gluten-Free Yeast Bread and Biscuits9 Manufacture of Gluten-Free Specialty Breads and Confectionery Products; 10 Production of Gluten-Free Beer; 11 Functionality of Starches and Hydrocolloids in Gluten-Free Foods; 12 Coeliac Disease and Gluten-Free Research: What Does the Future Hold for the Physician, the Patient and the Scientist?; Index
Subject Term
:
Gluten-free diet.
Gluten-free foods.
Added Author
:
Gallagher, Eimear.
Format
:
Electronic Resources
Electronic Access
:
Publication Date
:
2009
Publication Information
:
Chicester : John Wiley & Sons, Ltd., 2009.
Shelf Number | Material Type | Copy | Shelf Location | Status |
---|
664.75 GLU | 1:E-BOOK | 1 | 1:ONLINE | Available for online access and/or download |