Dairy-based ingredients

Title: Dairy-based ingredients
Creator: Stathopoulos, Costas E.
Relation: Gluten-Free Cereal Products and Beverages p. 217-236
Relation: http://www.sciencedirect.com/science/book/9780123737397
Publisher: Academic Press
Resource Type: book chapter
Date: 2008
Description: Dairy ingredients have long been used in the cereal-processing industry. They have mainly been added for their good functional properties, ease of production, and the nutritional fortification they provide to the final product. These ingredients also find applications in gluten-free products, where substitution of the structural protein complex of gluten is required in order to render the product suitable for consumption by people with celiac disease. An overview of the production of such dairy ingredients is provided here with their properties described, along with their applications and the problems encountered in the production of gluten-free bread.
Subject: dairy ingredients; cereal-processing industry; gluten-free; dairy production; gluten-free bread
Identifier: http://hdl.handle.net/1959.13/804811
Identifier: uon:6737
Identifier: ISBN:9780123737397
Language: eng

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