Gluten-Free Flours from Different Raw Materials as the Source of Vitamin B1, B2, B3 and B6-Reference-Cited by-同舟云学术

Gluten-Free Flours from Different Raw Materials as the Source of Vitamin B₁, B₂, B₃ and B₆

Published:2017 Issue:2 Volume:63 Page:125-132
ISSN:0301-4800
Container-title:Journal of Nutritional Science and Vitaminology
language:en
Short-container-title:J Nutr Sci Vitaminol

Author:

RYBICKA Iga¹,GLISZCZYNSKA-SWIGLO Anna¹

Affiliation:

1. Department of Technology and Instrumental Analysis, Faculty of Commodity Science, Poznan University of Economics and Business

Publisher

Center for Academic Publications Japan

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

https://www.jstage.jst.go.jp/article/jnsv/63/2/63_125/_pdf

Reference39 articles.

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2. 2) Euromonitor International. 2016. Gluten-free food. Euromonitor Passport Database. [Online]. Available: http://www.portal.euromonitor.com [accessed February 24, 2016].

3. 3) Future Market Insight. 2016. Gluten-free products market: Global industry analysis and opportunity assessment 2015-2025. [Online]. Available: http://www.futuremarketinsights.com/reports/gluten-free-products-market [accessed February 24, 2016].

4. 4) Brouns FJPH, van Buul VJ, Shewry PR. 2013. Does wheat make us fat and sick? J Cereal Sci 58: 209-215.

5. 5) Green PHR, Lebwohl B, Greywoode R. 2015. Celiac disease. J Allergy Clin Immunol 135: 1099-1110.

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