Nutritional quality of gluten‐free products in Moroccan supermarkets and e‐commerce platforms-Reference-Cited by-同舟云学术

Nutritional quality of gluten‐free products in Moroccan supermarkets and e‐commerce platforms

Published:2020-07-13 Issue:5 Volume:97 Page:912-920
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Guennouni Morad¹^ORCID,El Khoudri Noureddine¹,Bourrhouat Aicha²,Hilali Abderraouaf¹

Affiliation:

1. Laboratory of Health Sciences and TechnologiesHigher Institute of Health Sciences of Settat Settat Morocco

2. Paediatrician Service B and Dietary unitUniversity Hospital Centre Mohamed VI of Marrakesh, Faculty of medicine and pharmacy of marrakech Marrakech Morocco

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10313

Reference51 articles.

1. High cost of gluten free products might be challenging for people with celiac disease in the United Arab Emirates;Abdulla A.;International Journal of Celiac Disease,2018

2. Diagnostic immunologique de la maladie cœliaque chez l’enfant. Mise au point

3. Misleading labelling of gluten-free products in the light of EU regulations: time for a change?

4. The Availability and Nutritional Adequacy of Gluten-Free Bread and Pasta

5. Nutritive value and chemical composition of pseudocereals as gluten-free ingredients

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