The Production of Free Gluten Baguette Bread containing Hydrcolloidds (Hydroxy propyl methyl cellulose and Farsi Gum) for Celiac Patients

• Asıl Yazarlar: Asiye Ahmadi Dastgerdi (Yazar), Akram Ghahramani-Chermahini (Yazar), Majid Gholami Ahangaran (Yazar), Manoochehr Momeni-Shahraki (Yazar)
• Materyal Türü: Kitap
• Baskı/Yayın Bilgisi: Fasa University of Medical Sciences, 2020-11-01T00:00:00Z.
• Konular: article
• Online Erişim: Connect to this object online.

Background & Objective: Celiac disease is an autoimmune disorder of the small intestine. The use of a gluten-free diet is the most important method of treating celiac disease. Corn and rice flour are alternative options for wheat flour in bakery products. The aim of this study was to investigate...