| Description |
1 online resource (xi, 207 pages) |
| Series |
Nutrition and diet research progress series |
|
Nutrition and diet research progress series.
|
| Contents |
A comparison of gluten wheat flour functionality versus gluten-free chickpea flour, and their mixtures, in the oscillatory, transient, and steady rheological properties of muffin batters / Beatriz Herranz, Francisco Javier Cuesta, Wenceslao Canet and María Dolores Alvarez -- Buckwheat-containing gluten-free bakery and confectionery products / Marijana Sakač, Anamarija Mandić and Aleksandra Mišan -- Gluten-free diet and gluten-related disorders / Isabel Comino, Ángela Ruiz-Carnicer and Carolina Sousa -- The polemic about gluten / Leidi Daiana Preichardt -- Technological functions of gluten and implications for celiac disease / Natália Manzatti Machado Alencar and Ludmilla Carvalho Oliveira -- Non-responsive celiac disease / Elisa Stasi |
| Bibliography |
Includes bibliographical references (pages 179-191) and index |
| Notes |
Print version record |
| Subject |
Gluten-free diet.
|
|
Diet, Gluten-Free
|
|
HEALTH & FITNESS -- Healthy Living.
|
|
HEALTH & FITNESS -- Holism.
|
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HEALTH & FITNESS -- Reference.
|
|
HEALTH & FITNESS -- Diet & Nutrition -- Diets.
|
|
MEDICAL -- Preventive Medicine.
|
|
MEDICAL -- Diet Therapy.
|
|
Gluten-free diet
|
| Form |
Electronic book
|
| Author |
Rivera, Howard, editor
|
| ISBN |
9781536104028 |
|
1536104027 |
|
