Functional replacements for gluten

scientific article published on 24 October 2011

Functional replacements for gluten is …
instance of (P31):
scholarly articleQ13442814

External links are
P356DOI10.1146/ANNUREV-FOOD-022811-101203
P698PubMed publication ID22385166
P5875ResearchGate publication ID221883598

P50authorElke K ArendtQ43247517
Emanuele ZanniniQ43247919
P2093author name stringEmanuele Zannini
Julie Miller Jones
Stefano Renzetti
P304page(s)227-245
P577publication date2011-10-24
P1433published inAnnual Review of Food Science and TechnologyQ26841961
P1476titleFunctional replacements for gluten
P478volume3

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cites work (P2860)
Q24599118Cereal-based gluten-free food: how to reconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients
Q57663814Current and Forward-Looking Approaches to Technological and Nutritional Improvements of Gluten-Free Bread with Legume Flours: A Critical Review
Q38945982Fundamental Study on the Impact of Gluten-Free Starches on the Quality of Gluten-Free Model Breads
Q60951205Gluten-Free Products for Celiac Susceptible People
Q38329910Nutritional aspects of gluten-free products
Q38208400State of the art in gluten-free research
Q46809127Taxonomic and Functional Structure of Phytophagous Insect Communities Associated with Grain Amaranth
Q51007273The B-hordein prolamin family of barley.
Q39101218The Effects of Egg and Diacetyl Tartaric Acid Esters of Monoglycerides Addition on Storage Stability, Texture, and Sensory Properties of Gluten-Free Sorghum Bread.
Q34419583Understanding gluten-free dough for reaching breads with physical quality and nutritional balance

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