@ARTICLE {IRONDI:2023, title = {Natural and modified food hydrocolloids as gluten replacement in baked foods: functional benefits}, author = {Irondi, E. A. * and Imam, Y. T. * and Ajani, E. O. * and Alamu, E. O. }, journal = {Grain & Oil Science and Technology}, year = {2023}, pages = {1--30}, issn = {2590-2598}, note = {SAHub; Science Area NHH; Available online 15 October 2023; In Press, Journal Pre-proof}, url = {https://doi.org/10.1016/j.gaost.2023.10.001}, doi = {10.1016/j.gaost.2023.10.001}, }