Recent advances in the impact of novel thermal technologies on gluten-free grain starches: Structures, techno-functional properties, and food applications
Dongsheng Hu, Gaoji Yang, Liu‐Min Fan, Rui Li, Shaojin Wang
Topics & Concepts
Gluten freeFood scienceGlutenFood technologyBiochemical engineeringChemistryNanotechnologyMaterials scienceEngineeringFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications