期刊
TRENDS IN FOOD SCIENCE & TECHNOLOGY
卷 21, 期 2, 页码 106-113出版社
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2009.10.014
关键词
-
Results from a number of recent studies have highlighted the need for an improvement in the nutritional quality of cereal based gluten-free products. Several gluten-free grains exist, such as the pseudocereals amaranth, quinoa and buckwheat; these are characterized by an excellent nutrient profile. Thus, an increasing trend in research is focusing on their use in the formulation of high quality, healthy gluten-free products such as bread and pasta. However, commercialization of these products is still quite limited. The availability of palatable pseudocereal-containing gluten-free products would represent a significant advance towards ensuring an adequate intake of nutrients in subjects with celiac disease.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据