Formulation of reduced gliadin wheat bread: An alternative to the gluten-free diet for celiac disease patients

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dc.contributor.authorRida Khan, Kanwal Shahzadi, Bushra Shaukat, Maryam Munir, Iram Iqbal, Rana Zeeshan
dc.date.accessioned2025-10-21T09:23:26Z
dc.date.available2025-10-21T09:23:26Z
dc.date.issued2019
dc.description.abstractAn autoimmune disorder in which a patient is unable to tolerate gliadin protein that is present in wheat, rye and barley is referred to as celiac disease. Long term complications of celiac disease including, iron deficiency and bowel dysfunction should be prevented through dietary modifications. For that purpose, gluten free cookies were made using gluten free oats as a substitute to wheat, pumpkin seeds as source of iron also containing vitamin E to boost the immune system, dates as a rich source
dc.identifier.urihttps://escholar.umt.edu.pk/handle/123456789/9209
dc.language.isoen_US
dc.publisherUMT Lahore
dc.titleFormulation of reduced gliadin wheat bread: An alternative to the gluten-free diet for celiac disease patients
dc.typeThesis
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