Development of a suitable baking product for being consumed by people with coeliac disease

Development of a suitable baking product for being consumed by people with coeliac disease

El objetivo del estudio fue formular un producto de panificacin̤ con mezcla de harinas de alto valor proteico para obtener un mejor perfil nutricional que el de los productos elaborados a base de trigo. Este producto, adems̀ de ser de mejor calidad nutricional, va dirigido a personas con intoleranci...

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Detaylı Bibliyografya
Diğer Yazarlar: Specher Sierra Mara̕ Andrea, Departamento de Ingeniera̕ y Ciencia de los Alimentos, Universidad del Valle de Guatemala (UVG)
Materyal Türü: Kitap
Dil:İngilizce
Konular:
Industria del pan
Efectos qum̕icos
Control de alimentos
Industrias alimenticias
Tecnologa̕ de alimentos
Desarrollo de nuevos productos
Bread industry
Effect of chemicals
Food control
Food industry and trade
Food technology
New product development
Esprue celiaco
Dieta de pacientes
Almidones en el trigo
Levadura
Enzimas
Fibra dietťica
Anl̀isis qum̕icos
Celiac sprue
Patients diet
Wheat starches
Yeast
Enzymes
Dietary fiber
Chemical analysis
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Development of a suitable baking product for being consumed by people with coeliac disease

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