Application of Soy, Corn, and Bean By-products in the Gluten-free Baking Process: A Review
Mariana Buranelo Egea, Tainara Leal de Sousa, Daiane Costa dos Santos, Josemar Gonçalves de Oliveira Filho, Rafaiane Macedo Guimarães, Luciane Yuri Yoshiara, Ailton César Lemes
Topics & Concepts
Gluten freeFood scienceRaw materialFood productsBusinessGlutenBiotechnologyChemistryBiologyOrganic chemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologySeed and Plant Biochemistry