Khatereh Amini
Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
[ 1 ] - 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 ...
نویسندگان همکار