Nutritional therapy – Facing the gap between coeliac disease and gluten-free food

Published 2016 View Full Article

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Title
Nutritional therapy – Facing the gap between coeliac disease and gluten-free food
Authors
Keywords
Coeliac disease, Gluten-free ingredients, Sourdough, Dough quality, bread
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 239, Issue -, Pages 113-124
Publisher
Elsevier BV
Online
2016-06-19
DOI
10.1016/j.ijfoodmicro.2016.06.014

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