Analysis of ingredient lists of commercially available gluten-free and gluten-containing food products using the text mining technique
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.3109/09637486.2012.718744
Reference30 articles.
1. Nutritive value and chemical composition of pseudocereals as gluten-free ingredients
2. Coeliac disease. Following the diet and eating habits of participating individuals in the Federal District, Brazil
3. Evaluation of the nutritional quality of the lipid fraction of gluten-free biscuits
4. Federation of International Societies of Pediatric Gastroenterology, Hepatology, and Nutrition Consensus Report on Celiac Disease
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