Cargando…
Fatty Acid Composition of Gluten-Free Food (Bakery Products) for Celiac People
The aim of this study (first analytical approach) was to obtain data concerning the fatty acid composition of gluten-free foods (bakery products) for celiac people. The study included 35 different products (snacks, biscuits, bakery products, pasta, flours, etc.) from several manufacturers. After ext...
| Autores principales: | , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2018
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6025056/ https://www.ncbi.nlm.nih.gov/pubmed/29925768 http://dx.doi.org/10.3390/foods7060095 |