Development of Gluten-Free Pasta
Gull, Amir / Brennan, Charles / Nayik, Gulzar Ahmad Development of Gluten-Free Pasta summarizes current progress in development of gluten-free (GF) products, focused particularly on pasta products. Presented in 11 chapters, this book focuses on the role of prebiotic fibre, 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 li...