Wheat gluten: A functional protein still challenging to replace in gluten-free cereal-based foods

Review

Abstract: Background and Objectives: Wheat gluten in cereal-based products has unique functionality derived fr

Palabras claves:

Enzymes, Gluten-free, hydrocolloids, Protein, starch, Wheat

Autores:

Cristina M. Rosell, Gasparre N.

Fuentes:

scopus