Evolution of Gluten Content in Cereal-Based Gluten-Free Products: An Overview from 1998 to 2016-Reference-Cited by-同舟云学术

Evolution of Gluten Content in Cereal-Based Gluten-Free Products: An Overview from 1998 to 2016

Published:2017-01-03 Issue:1 Volume:9 Page:21
ISSN:2072-6643
Container-title:Nutrients
language:en
Short-container-title:Nutrients

Author:

Bustamante María,Fernández-Gil María,Churruca Itziar,Miranda Jonatan,Lasa Arrate,Navarro Virginia,Simón Edurne

Publisher

MDPI AG

Subject

Food Science,Nutrition and Dietetics

Link

http://www.mdpi.com/2072-6643/9/1/21/pdf

Reference29 articles.

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3. Systematic review: tolerable amount of gluten for people with coeliac disease

4. Recent developments in analytical methods for tracing gluten

5. CODEX STAN 118-1979: Standard for Foods for Special Dietary Use for Persons Intolerant to Glutenhttp://www.fao.org/fao-who-codexalimentarius/standards/en/

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