1. Gluten intolerance - A. Manickavasagan

2. Challenges in development of gluten-free breads - Afshan Mumtaz
3. Gluten free cereals - B. N. Dar
4. Starch and starch derivatives in gluten-free breads - H. G. Masure
5. Fruit and vegetable based ingredients in gluten-free breads - J. Nishad
6. Understanding the role of additives in gluten-free breads - Marisa Carmela Caruso
7. Flour modification for development of gluten-free bread - Mario Jekle
8. Dough handling properties of gluten-free breads - I. Buresova
9. Optimization of gluten-free bread technology - I. A. Wani
10. Technological aspects of gluten-free breads - Renata Zawirska Wojtasiak

11. Structural aspects of gluten-free breads - Hulya Cakmak

12. Nutritional quality of gluten-free breads - V. D. Capriles
13. Sensory attributes of gluten-free breads - M. A. Shah
14. Consumers adherence to gluten free bread - Vilma Xhakollari
15. Quality tests for evaluating gluten-free dough and bread - S. A. Mir