How to improve the gluten-free diet: The state of the art from a food science perspective
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference154 articles.
1. Nutritive value and chemical composition of pseudocereals as glutenfree ingredients;Alvarez-Jubete;International Journal of Food Science and Nutrition,2009
2. Application of dairy ingredients in gluten-free food;Arendt,2008
3. The postprandial glucose response to some varieties of commercially available gluten-free pasta: A comparison between healthy and celiac subjects;Bacchetti;Food & Function,2014
4. Body composition and dietary intakes in adult celiac disease patients consuming a strict gluten-free diet;Bardella;The American Journal of Clinical Nutrition,2000
5. Micronutrient deficiencies in patients with typical and atypical celiac disease;Botero-Lopez;Journal of Pediatric Gastroenterology and Nutrition,2011
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