{"product_id":"development-of-gluten-free-pasta-9780443132384","title":"Development of Gluten-Free Pasta","description":"\u003cp\u003e • Author(s): Amir Gull\u003cbr\u003e • Publisher: Academic Press\u003cbr\u003e • Publisher Imprint: Academic Press\u003cbr\u003e • BISAC: Food Science - General\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003ci\u003eDevelopment of Gluten-Free Pasta\u003c\/i\u003e summarizes current progress in the development of gluten-free (GF) products, focusing particularly on pasta products. Presented in 11 chapters, the book focuses on the role of prebiotic fiber, hydrocolloids, fruit and vegetable by-product pomace and the physical, microstructural, sensory, and nutritional properties of the gluten-free pasta. The science of gluten intolerance is explained as well, with all relevant literature gathered and summarized in one place. Hence, this book lays a very solid foundation for the development of GF pasta which can be exploited as an essential therapeutic tool in the prevention of celiac disease. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eThis comprehensive reference, written by world renowned scientists who elaborate on the study of different selected additives of plant origin, provides immense assistance in the field of research as many areas are still unexplored in the field of cereal science \u0026amp; technology.","brand":"Academic Press","offers":[{"title":"Paperback","offer_id":45310110498967,"sku":"9780443132384","price":8573.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/3471\/1191\/files\/9780443132384.webp?v=1769287049","url":"https:\/\/atlanticbooks.com\/products\/development-of-gluten-free-pasta-9780443132384","provider":"Atlantic Books","version":"1.0","type":"link"}