date:Jun 27, 2012
rs who did not have celiac disease and 25 celiac disease patients to compare the pastas.
In both groups, the modified pasta was better accepted than the standard in aroma, flavor, texture, and overall quality, indicating that the product can possibly be commercialized to a wider market than just those with celiac disease, said the researchers.
Developing gluten-free products with bioactive compounds such as the ones present in green banana flour is important for celiac disease patients,conclud