Designing Gluten Free Bakery and Pasta Products
Designing Gluten Free Bakery and Pasta Products
- From €15,- no shipping costs.
- 30 days to change your mind and return physical products
Description
Designing Gluten Free Bakery and Pasta Products provides a tool for designing gluten-free bakery and pasta products taking into account the most up-to-date advances and knowledge of gluten-related disorders , extensively covering both traditional and non-traditional gluten-free raw materials and bakery and pasta processes.
Dr. Marina F. de Escalada Pla is a Professor at Universidad de Buenos Aires (UBA), Facultad de Ciencias Exactas y Naturales (FCEN), Departamento de Industrias and Researcher in the Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)-UBA. Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ) in Buenos Aires, Argentina.
Dr. Carolina E. Genevois is a Professor at Universidad Nacional de Entre Ríos (UNER), Facultad de Bromatología, Entre Ríos, Argentina, and Researcher in CONICET-UNER. Instituto de Ciencia y Tecnología de Alimentos de Entre Ríos, Entre Ríos, Argentina.Their research works are focused on functional food and ingredients for improving nutritional profile in food formulation, taking into account the sustainability of the processes applied.
Part of their production and projects were awarded in different opportunities. Award Ing. Luis Huergo 2014 for the best Master´s Thesis of UTN for the period 2010-2013, ArgenINTA 2015 and 2017, INNOVAR 2015 and ARCOR Foundation Award for Innovation 2016.