The Genetic Variability of Wheat Can Ensure Safe Products for Celiac Disease Patients?
نویسندگان
چکیده
Institute for Biotechnology and Bioengineering/Center of Genomics and Biotechnology, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal Center for Animal Science and Veterinary, Vila Real, Portugal Department of Veterinary Science, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal *Corresponding author: [email protected]
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Modification of physicochemical and nutritional properties of gluten free cakes by natural additives application
The demand for gluten-free products has increased in recent years, owing to the market trends and an increase in the number of celiac and other gluten sensitivities and wheat allergies. Products that contain gluten are also a major diet for a large portion of the world's population. For this reason, the development of gluten-free products is not only an urgent need for celiac patients but also ...
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