Gluten-free Sourdough Wheat Baked Goods Appear Safe for Young Celiac Patients: A Pilot Study-Reference-Cited by-同舟云学术

Gluten-free Sourdough Wheat Baked Goods Appear Safe for Young Celiac Patients: A Pilot Study

Published:2010-12 Issue:6 Volume:51 Page:777-783
ISSN:0277-2116
Container-title:Journal of Pediatric Gastroenterology & Nutrition
language:en
Short-container-title:

Author:

Di Cagno Raffaella,Barbato Maria,Di Camillo Chiara,Rizzello Carlo Giuseppe,De Angelis Maria,Giuliani Giammaria,De Vincenzi Massimo,Gobbetti Marco,Cucchiara Salvatore

Publisher

Ovid Technologies (Wolters Kluwer Health)

Subject

Gastroenterology,Pediatrics, Perinatology and Child Health

Reference41 articles.

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3. Structural basis for gluten intolerance in coeliac sprue;Shan;Science,2002

4. Increasing prevalence and high incidence of celiac disease in elderly people: a population-based study;Vilppula;BMC Gastroenterol,2009

5. The sourdough microflora: interactions between lactic acid bacteria and yeasts;Gobbetti;Trends Food Sci Technol,1998

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