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Gluten
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This book presents current research in the study of gluten, including the economic, nutritional and technological aspects of gluten-free bread; impact of nitrogen and sulfur fertilization on gluten composition; functional gluten alternatives; effect of heat on gluten and the gluten-free diet in children with celiac disease.
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Table of Contents

Preface; Gluten-Free Bread: Economic, Nutritional & Technological Aspects; Impact of Nitrogen & Sulfur Fertilization on Gluten, Composition, & Baking Quality of Wheat; Functional Gluten Alternatives; Chiaroscuro of Standardization for Gluten-Free Foods Labeling & Gluten Quantitation Methods; Effect of Heat on Gluten; Modern Concepts Pathogenesis of Celiac Disease: From Gluten to Autoimmunity; Gluten (Silvina Drago) (a); Techno-Functional Properties from Hydrolyzed Wheat Gluten Fractions; Gluten-Free Diet in Children & Adolescents with Celiac Disease; Index.

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