| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6404912 | LWT - Food Science and Technology | 2013 | 9 Pages |
Abstract
⺠Celiac disease is intolerance to gluten, in genetically susceptible individuals. ⺠To develop Gluten free pasta using non-gluten high protein flours. ⺠Developed Gluten free pasta had acceptable cooking and sensory attributes. ⺠Immunological studies revealed the non immune response to anti-gliadin antibodies.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
S. Susanna, P. Prabhasankar,