Physicochemical and microbial properties of gluten-free sapal flour
Gluten constitutes protein, essential for obtaining the elasticity and mouldable structure of food products. However, gluten intolerant (GIP) victims are recommended to abstain from gluten intake, indicating that they must focus solely on gluten-free diets. As a result, this affects their level of d...
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| Main Authors: | , , , |
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| Format: | Article |
| Published: |
Vasile Alecsandri Univ Bacau
2021
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| Subjects: | |
| Online Access: | http://eprints.um.edu.my/35075/ |
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