Gluten-free food science and technology
Provides an overview for the food industry of issues related to the prevalence of coeliac disease and gluten intolerance. This work discusses the properties of gluten in relation to its classification and also addresses important functional characteristics, and the nutritional value of gluten-free p...
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| Format: | Book |
| Language: | English |
| Published: |
Chichester :
Wiley-Blackwell ,
2009
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| Subjects: |
Tembila General Collection
| Call Number: |
TP451 D53 G58 2009 |
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| Accession | Item Category | Format | Status | Notes |
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| 1000134495 | OPEN SHELF (30 DAYS) | Book | Available |