Complimenting gluten free bakery products with dietary fiber: Opportunities and constraints

Gluten-free (GF) bakery products available in the market are often poor in nutritional value, flavor, mouthfeel and have double the price as compared to traditional products. Strict GF diet has raised long-term concerns about food choices and dietary habits of celiac disease (CD) patients. The limit...

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Veröffentlicht in:	Trends in food science & technology 2019-01, Vol.83, p.194-202
Hauptverfasser:	Arslan, Muhammad, Rakha, Allah, Xiaobo, Zou, Mahmood, Muhammad Arsalan
Format:	Artikel
Sprache:	eng
Schlagworte:	Autoimmune diseases Bakeries Bakery products Celiac disease Cereals Crumb staling Diet Dietary fiber Dietary intake Disease control Firmness Flavor Flour Food industry Food processing industry Food production Fruits Gluten Hydrocolloids Legumes Nutrient deficiency Nutrients Pseudo-cereals Staling Starches Wheat
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