HIGHLIGHTS
- who: Maria Papageorgiou and Theodoros Varzakas from the (UNIVERSITY) have published the research: Scientific Insights and Technological Advances in Gluten-Free Product Development, in the Journal: Foods 2023, 12, 250. of 23/Dec/2022
SUMMARY
Received Published: 5 January 2023 This Special Issue addresses new scientific insights and technological advances in the area of gluten-free product development with the aim of controlling gluten intolerance and autoimmune diseases. In the paper by Gasparre et_al, the authors focused on the nutritional qualities of gluten-free bakery products labeled ketogenic and/or low-carb and . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.