Determination of trace elements in gluten-free food for celiac people by ICP-MS
Author:
Publisher
Elsevier BV
Subject
Spectroscopy,Analytical Chemistry
Reference44 articles.
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3. Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria;Curiel;J. Cereal Sci.,2014
4. Thiamin, riboflavin, and niacin contents of the gluten free diet: is there cause for concern?;Thompson;J. Am. Diet. Assoc.,1999
5. Folate, iron, and dietary fiber contents of the gluten free diet;Thompson;J. Am. Diet. Assoc.,2000
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