Gluten replacement and starch reduction in producing gluten free bread
The main target of the project is to investigate gluten replacement and starch replacement in gluten free products for the purpose of dealing with gluten intolerance, obesity, diabetes, and meeting the public requirement of healthy diets. The focus of the first part is on psyllium seed husk powder (...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
| Published: |
2020
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| Online Access: | https://eprints.nottingham.ac.uk/59634/ |