2. Nutritional Aspects of Gluten-Free Products
3. Alternative Approaches Towards Gluten-Free Dough Development
4. Role and Application of Starch and starch derivatives in Gluten-Free Systems
5. Role of Microbial fermentations in Gluten Free Product Development6. Functionality of Alternative Protein in Gluten-Free Product Development: Case Study
6.1. Texturisation and modification of vegetable proteins
6.2. Cereal-based protein
6.3. Protein from legume source
6.4. Egg protein7. Regulatory and Labeling
8. Gluten detection in foods
9. Novel Approaches in Gluten-Free Breadmaking: Case Study
9.1. Sourdough in gluten-free bread-making9.2. Aeration Strategies
9.3. Nutritional Enhancement
9.4. Changing flour functionality through physical treatments
9.5. Role of Hydrocolloids in gluten-free breads9.6. Prebiotic gluten-free bread
10. Global Gluten Free Market Trends
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