We want to be normal! Perceptions of a group of Brazilian consumers with coeliac disease on gluten-free bread buns

Author:

do Nascimento Amanda Bagolin,Fiates Giovanna Medeiros Rataichesck,Teixeira Evanilda

Funder

FAPESC – Fundação de Amparo à Pesquisa e Inovação do Estado de Santa Catarina

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference28 articles.

1. Arendt, E.K., Morrissey, A., Moore, M.M., Dal Bello, F. 2008. Gluten-free breads, Gluten-Free Cereal Products and Beverages. doi:10.1016/B978-0-12-373739-7.50015-0

2. Successful qualitative research;Braun,2013

3. Speeding up coeliac disease diagnosis in the developing countries;Crovella;Dig. Liver Dis.,2007

4. Convenience on the menu? A typological conceptualization of family food expenditures and food-related time patterns;Daniels;Soc. Sci. Res.,2015

5. Availability, cost and nutritional composition of gluten-free products;do Nascimento;Br. Food J.,2014

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