{"product_id":"development-of-glutenfree-pasta-9780443132384","title":"Development of GlutenFree Pasta","description":"\u003cbr\u003e\u003cbr\u003eTable of Contents\u003cbr\u003e1. Gluten-free pasta's consumer appeal and qualities 2. Significance of hydrocolloids in the formation of gluten-free pasta 3. Effect of non-conventional raw materials on technological development of gluten-free pasta 4. Impact of drying temperature on textural, cooking quality and microstructure of gluten-free pasta 5. Understanding the impact of processing conditions and ingredients on food structure of gluten-free pasta 6. Effect of pseudo cereals on gluten-free pasta: rheological, microstructural and cooking quality 7. Understanding the role of dietary fibres on gluten-free pasta's functional quality aspects 8. In-vitro starch, protein digestibility and glycaemic response of gluten-free pasta 9. Effect on functional properties of gluten-free pasta enriched with cereal brans 10. Role of diary and non-diary proteins in gluten-free pasta development 11. Gluten-free pasta nutritional and bioactive profile","brand":"Elsevier Science","offers":[{"title":"Default Title","offer_id":51618746663255,"sku":"9780443132384","price":999.99,"currency_code":"GBP","in_stock":false}],"url":"https:\/\/bookcurl.com\/products\/development-of-glutenfree-pasta-9780443132384","provider":"Book Curl","version":"1.0","type":"link"}