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Development of Gluten-Free Pasta, Paperback / softback Book

Development of Gluten-Free Pasta Paperback / softback

Edited by Amir, PhD, NET, B.Ed. (Department of Food Science & Technology, University of Kashmir Hazratba Gull, Gulzar Ahmad, M.Sc, PhD, NET (Department of Food Science and Technology, Government Degree C Nayik, Charles (Dean, School of Science , RMIT University, GPO Box 2476, Melbourne VIC 3001 Austra Brennan

Paperback / softback

Less than 10 available - usually despatched within 24 hours

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.

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£115.00

Less than 10 available - usually despatched within 24 hours
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