Gluten-free cereal products and beverages. (2011)

• Record Type: Book
• Further Information: Note: Editors, Elke Arendt and Fabio Dal Bello.
• Other Names: Arendt, Elke; Dal Bello, Fabio
• Contents: Ch. 1: Celiac disease; Ch. 2: Labeling and regulatory issues; Ch. 3: Detection of gluten; Ch. 4: Rice; Ch. 5: Sorghum and maize; Ch. 6: Gluten-free foods and beverages from millets; Ch. 7: Pseudocereals; Ch. 8: Oat products and their current status in the celiac diet; Ch. 9: Hydrocolloids; Ch.10: Dairy-based ingredients; Ch.11: Use of enzymes in the production of cereal-based functional foods and food ingredients; Ch.12: Sourdough/lactic acid bacteria; Ch.13: Gluten-free breads; Ch.14: Formulation and nutritional aspects of gluten-free cereal products and infant foods; Ch.15: Malting and brewing with gluten-free cereals; Ch.16: Cereal-based gluten-free functional drinks; Ch.17: The marketing of gluten-free cereal products; Ch.18: New product development: the case of gluten-free food products
• Publisher Details: Place of publication not identified : Academic Press
• Publication Date: 2011
• Extent: 1 online resource (464 pages)
• Subjects: 664.6; Gluten-free foods
• Languages: English
• ISBNs: 9780080557762; 0080557767
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.