Advanced properties of gluten-free cookies, cakes, and crackers: A review
Jingwen Xu, Yiqin Zhang, Weiqun Wang, Yonghui Li
Topics & Concepts
Food scienceGluten freeLeavening agentGlutenMathematicsChemistryFermentationFood composition and propertiesCeliac Disease Research and ManagementMicrobial Metabolites in Food Biotechnology