Physical and Molecular Changes during the Storage of Gluten-Free Rice and Oat Bread-Reference-Cited by-同舟云学术

Physical and Molecular Changes during the Storage of Gluten-Free Rice and Oat Bread

Published:2014-06-02 Issue:24 Volume:62 Page:5682-5689
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hager Anna-Sophie¹,Bosmans Geertrui M.¹,Delcour Jan A.¹

Affiliation:

1. Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf502036x

Reference45 articles.

1. Celiac disease

2. Commission of the European Communities. Commission Regulation (EC) No. 41/2009 concerningthe composition and labelling of foodstuffs suitable for people intolerantto gluten, (2009.

3. Should all patients with dermatitis herpetiformis follow a gluten-free diet?

4. Spectrum of gluten-related disorders: consensus on new nomenclature and classification

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