Author:
Baldán Yanina,Riveros Mathías,Fabani María Paula,Rodriguez Rosa
Publisher
Springer Science and Business Media LLC
Subject
Renewable Energy, Sustainability and the Environment
Reference71 articles.
1. Sapone A, Bai J, Ciacci C, Dolinsek J, Green P, Hadjivassiliou M, Kaukinen K, Rostami K, Sanders D, Schumann M, Ullrich R, Villalta D, Volta U, Catassi C, Fasano A (2012) Spectrum of gluten-related disorders: consensus on new nomenclature and classification. BMC Med. 10:13
2. Tanpowpong P, Ingham T, Lampshire P, Kirchberg F, Epton M, Crane J, Camargo C, Dench C, Duignan M, Fishwick D, Fitzharris P, Irvine V, Kelly R, Lane J, Leadbitter P, MacDonald C, McCartin F, McLeod S, Nicholson A, Pattemore P, Roff K, Sawyer G, Siebers R, Town G, Wickens K, Wilson H, Withell K (2012) Coeliac disease and gluten avoidance in New Zealand children. Arch Dis Child 97:12–16
3. ANMAT, Ministry of Public Health of the Argentine Republic, Guidelines for the authorization of a gluten-free food. Federal Food Control Program (2015). http://www.conal.gob.ar/actas/Acta_106_Anexo05.pdf
4. Mir S, Manickavasagan A, Ahmad Shah M (2019) Whole Grains: Processing, product development, and nutritional aspects. Taylor and Francis Group. CRC Press
5. Salva H, Yarde V (2016) Development of Gluten-Free Pasta (Sevaiya) Using grape pomace and assessing its quality and acceptability. Int Proc Chem Biol Environ Eng 95:44–49
Cited by
33 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献