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  • Shabir Ahmad Mir; Manzoor Ahmad Shah; Afshan Mumtaz Hamdani
    978-3-030-73898-3
    2021
    Edition 1
    • Provides an overview of all fundamental issues and key factors associated with gluten-free bread technology
    • Reviews the studies on gluten-free breads developed with similar or better sensory attributes than those of control formulations, and are even comparable to their wheat/gluten-based counterparts
    • Focuses on the role of additives, dough handling, and the physical, structural, sensory and nutritional properties of the gluten-free bread

    €220

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