@article{1468300,
      note = {Includes index.},
      author = {Pla, Marina F. de Escalada and Genevois, Carolina E.},
      url = {http://library.usi.edu/record/1468300},
      title = {Designing gluten free bakery and pasta products /},
      publisher = {Springer,},
      abstract = {The ingestion of gluten in the human diet can lead to  gastrointestinal disorders such as celiac disease, allergy  to wheat and non-celiac gluten sensitivity. Currently the  best treatment is the strict adherence to a diet without  sources of prolamins and gliadins (wheat), secalin (rye)  and hordein (barley). Several studies have revealed that a  gluten-free diet may lead to nutrient deficiencies.  Therefore, the formulation of gluten-free foods,  particularly those related to cereals, is a major  challenge. A great effort has been put into improved  technological and nutritional aspects of gluten-free cereal  products, as evidenced by the large amount of research  published in journal articles. Thus far there has been no  compilation of this up-to-date research which would lead to  better implementation of healthy gluten-free products.  Designing Gluten Free Bakery and Pasta Products provides a  tool for designing gluten-free bakery and pasta products  taking into account the most up-to-date advances and  knowledge of gluten-related diseases, extensively covering  both traditional and non-traditional gluten-free raw  materials and bakery and pasta processes. This book will be  particularly useful for food scientists and technologists  developing gluten-free bakery and pasta products, plus  physicians and nutritionists working with patients with  gluten related diseases.},
      doi = {https://doi.org/10.1007/978-3-031-28344-4},
      recid = {1468300},
      pages = {1 online resource},
      address = {Cham :},
      year = {2023},
}