Evaluating the effects of lactic acid bacteria and olive leaf extract on the quality of gluten-free bread
Author:
Publisher
Elsevier BV
Subject
Genetics
Reference24 articles.
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2. Gluten-free breads;Arendt,2008
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4. Improving gluten-free bread quality by enrichment with acidic food additives;Blanco;Food Chem.,2011
5. Celiac disease: from gluten to autoimmunity;Briani;Autoimmun. Rev.,2008
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