Designing gluten free bakery and pasta products / Marina F. de Escalada Pla, Carolina E. Genevois, editors.
The ingestion of gluten in the human diet can lead to gastrointestinal disorders such as celiac disease, allergy to wheat and non-celiac gluten sensitivity. Currently the best treatment is the strict adherence to a diet without sources of prolamins and gliadins (wheat), secalin (rye) and hordein (ba...
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