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| book details |
Development of Gluten-Free Pasta
Edited by Amir Gull, Edited by Gulzar Ahmad Nayik, Edited by Charles Brennan
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| on special |
normal price: R 3 740.95
Price: R 3 366.95
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| book description |
Development of Gluten-Free Pasta summarizes current progress in the development of gluten-free (GF) products, focusing particularly on pasta products. Presented in 11 chapters, the book focuses on the role of prebiotic fiber, hydrocolloids, fruit and vegetable by-product pomace and the physical, microstructural, sensory, and nutritional properties of the gluten-free pasta. The science of gluten intolerance is explained as well, with all relevant literature gathered and summarized in one place. Hence, this book lays a very solid foundation for the development of GF pasta which can be exploited as an essential therapeutic tool in the prevention of celiac disease. This comprehensive reference, written by world renowned scientists who elaborate on the study of different selected additives of plant origin, provides immense assistance in the field of research as many areas are still unexplored in the field of cereal science & technology.
| product details |
Normally shipped |
Publisher | Elsevier Science Publishing Co Inc
Published date | 5 Feb 2024
Language |
Format | Paperback / softback
Pages | 302
Dimensions | 235 x 191 x 0mm (L x W x H)
Weight | 630g
ISBN | 978-0-4431-3238-4
Readership Age |
BISAC | technology / food science
| other options |
Normally shipped |
Readership Age |
Normal Price | R 5 447.95
Price | R 4 902.95
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