Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and their Gluten-Containing Counterparts

Gluten-free (GF) products are consumed both by individuals with celiac disease and by an increasing number of people with no specific medical needs. Although the technological quality of GF products has been recently improved, their nutritional quality is still scarcely addressed. Moreover, the few...

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Detalles Bibliográficos
Autores principales: Morreale, Federico, Angelino, Donato, Pellegrini, Nicoletta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer US 2018
Materias:
Original Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5956026/
https://www.ncbi.nlm.nih.gov/pubmed/29691797
http://dx.doi.org/10.1007/s11130-018-0662-5

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5956026/
https://www.ncbi.nlm.nih.gov/pubmed/29691797
http://dx.doi.org/10.1007/s11130-018-0662-5

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