Funder
St. Francis Xavier University
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Reference33 articles.
1. Mitchell S, Gomes A, Zelig R, Parker A (2019) Not all grains are created equal: gluten-free products not included in mandatory folate fortification. Curr Dev Nutr 3(5):1–3. https://doi.org/10.1093/cdn/nzz020
2. Naqash F, Gani A, Gani A, Masoodi FA (2017) Gluten-free baking: combating the challenges - a review. Trends Food Sci Technol 66:98–107. https://doi.org/10.1016/j.tifs.2017.06.004
3. Capriles V, Arêas J (2014) Novel approaches in gluten-free breadmaking: interface between food science, nutrition, and health. Compreh Rev Food Sci Food Safety 13(5):871–890. https://doi.org/10.1111/1541-4337.12091
4. Statista (2019) Retail sales of gluten-free food in Canada from 2008 to 2017 (in million Canadian dollars) [Graph]. In Statista. https://www.statista.com/statistics/441734/gluten-free-food-sales-canada/. Accessed 17 July 2019
5. Aziz I, Branchi F, Pearson K, Priest J, Sanders DS (2015) A study evaluating the bidirectional relationship between inflammatory bowel disease and self-reported non-celiac gluten sensitivity. Inflamm Bowel Dis 21:847–853. https://doi.org/10.1097/MIB.0000000000000335
Cited by
6 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