| dc.creator | Clerici M.T.P.S. | |
| dc.creator | Chang Y.K. | |
| dc.date | 2011 | |
| dc.date | 2015-06-30T20:29:06Z | |
| dc.date | 2015-11-26T14:50:22Z | |
| dc.date | 2015-06-30T20:29:06Z | |
| dc.date | 2015-11-26T14:50:22Z | |
| dc.date.accessioned | 2018-03-28T22:01:33Z | |
| dc.date.available | 2018-03-28T22:01:33Z | |
| dc.identifier | 9781612093178 | |
| dc.identifier | Gluten: Properties, Modifications And Dietary Intolerance. Nova Science Publishers, Inc., v. , n. , p. 1 - 26, 2011. | |
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| dc.identifier | http://www.scopus.com/inward/record.url?eid=2-s2.0-84893009680&partnerID=40&md5=55fe0f7d128d6616a52f5eeffcda6655 | |
| dc.identifier | http://www.repositorio.unicamp.br/handle/REPOSIP/108110 | |
| dc.identifier | http://repositorio.unicamp.br/jspui/handle/REPOSIP/108110 | |
| dc.identifier | 2-s2.0-84893009680 | |
| dc.identifier.uri | http://repositorioslatinoamericanos.uchile.cl/handle/2250/1254143 | |
| dc.description | This chapter presents a detailed description of previously published works of the economical, nutritional and technological aspects of the research and production of gluten-free bread, which can benefit not only countries that do not produce wheat, but also celiac patients, whose life-long diet completely excludes foods containing wheat, oat, barley, rye and triticale. The real quality of the bread and wheat currently consumed will be investigated in this chapter: the years of research, massive financing by the wheat-exporting countries and private enterprises, high volume of production and intense marketing, all of which contributed to the rise in the global consumption of bread. The quality of gluten-free bread is not yet like that of wheat bread, but this research targets the improvement of the three-dimensional polysaccharide or protein network structure through physical and chemical modifications of starch or protein, so that they may result in wheat-free products of significant technological quality. © 2011 by Nova Science Publishers, Inc. All rights reserved. | |
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| dc.description | 1 | |
| dc.description | 26 | |
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| dc.language | en | |
| dc.publisher | Nova Science Publishers, Inc. | |
| dc.relation | Gluten: Properties, Modifications and Dietary Intolerance | |
| dc.rights | fechado | |
| dc.source | Scopus | |
| dc.title | Gluten-free Bread: Economic, Nutritional And Technological Aspects | |
| dc.type | Capítulos de libros | |
