COELIAC

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Rheological, Organoleptical and Quality Characteristics of Gluten-Free Rice Cakes Formulated with Sorghum and Germinated Chickpea Flours被引量：1
《Food and Nutrition Sciences》2017年第5期535-550,共16页Mohamed G. E. Gadallah 
Gluten-free bakery products are produced for people suffering from celiac disease due to sensitivity to gluten. So, the aim of this work was to study the effect of partial substitution of rice flour at 20%, 30% and 40...
关键词：COELIAC Disease GLUTEN-FREE Cake SORGHUM FLOUR Germination CHICKPEA FLOUR 
Utilization of Different Hydrocolloid Combinations in Gluten-Free Bread Making被引量：3
《Food and Nutrition Sciences》2013年第5期496-502,共7页Sofyan Maghaydah Selma Abdul-Hussain Radwan Ajo Yousef Tawalbeh Ola Alsaydali 
Coeliac disease (CD) is a common lifelong disorder with small bowel malabsorption and gluten intolerance. The only effective treatment for CD is a strict lifelong renunciation of gluten-containing foods. Currently, th...
关键词：COELIAC Disease (CD) GLUTEN-FREE Bread (GFB) XANTHAN CARRAGEENAN PECTIN 
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