Utilization of Rice Starch in the Formulation of Low-Fat, Wheat-Free Chicken Nuggets
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology
Link
http://academic.oup.com/japr/article-pdf/15/3/417/2153642/japoulres15-0417.pdf
Reference41 articles.
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2. Prevalence of celiac disease in at-risk and not-at-risk groups in the United States: A large multicenter study;Fasana;Arch. Intern. Med.,2003
3. Role of ingredients in batter systems;Loewe;Cereal Foods World,1993
4. Recent advances in the formulations of gluten-free cereal based products;Gallagher;Trends Food Sci. Technol.,2004
5. Wheat starch, gliadin, and the gluten-free diet;Thompson;J. Am. Diet. Assoc.,2001
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