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Gluten : properties, modifications and dietary intolerance

Author: Diane S Fellstone
Publisher: New York : Nova Science Publishers, ©2011.
Series: Food science and technology series (Nova Science Publishers); Food and beverage consumption and health series.
Edition/Format:   eBook : Document : EnglishView all editions and formats
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Genre/Form: Electronic books
Electronic book
Additional Physical Format: Print version:
Gluten.
New York : Nova Science Publishers, ©2011
(DLC) 2010048370
(OCoLC)685239953
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Diane S Fellstone
ISBN: 9781621009931 1621009939
OCLC Number: 778377130
Notes: Includes index.
Description: 1 online resource (xi, 196 pages) : illustrations.
Contents: Gluten-free bread: economic, nutritional and technological aspects / Maria Teresa Pedrosa Silva Clerici, Yoon Kil Chang --
Impact of nitrogen and sulfur fertilization on gluten, composition, and baking quality of wheat / Dorothee Steinfurth, Karl H. Mühling, Christian Zörb --
Functional gluten alternatives / Aleksandra Torbica [and others] --
Chiaroscuro of standardization for gluten-free foods labeling and gluten quantitation methods / A.M. Calderón de la Barca, E.J. Esquer-Munguía, F. Cabrera-Chávez --
Effect of heat on gluten / Costas E. Stathopoulos --
Modern concepts pathogenesis of celiac disease: from gluten to autoimmunity / Asma Ouakaa-Kchaou --
Gluten / Silvina Drago --
Techno-functional properties from hydrolyzed wheat gluten fractions / S.R. Drago, R.J. Gonzalez, M.C. Anon --
Gluten-free diet in children and adolescents with celiac disease / Gian Vincenzo Zuccotti [and others].
Series Title: Food science and technology series (Nova Science Publishers); Food and beverage consumption and health series.
Responsibility: Diane S. Fellstone, editor.

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