Tempters and Gluten-Free Diet

By Catassi Carlo   Fasano Alessio  

Nutrients, Vol. 8, Iss. 12, 2016-12 ,pp. : 786-786

MDPI

Access to resources Recommend Favorite

Cereal-Based Gluten-Free Food: How to Reconcile Nutritional and Technological Properties of Wheat Proteins with Safety for Celiac Disease Patients

By Lamacchia Carmela   Camarca Alessandra   Picascia Stefania   Di Luccia Aldo   Gianfrani Carmen  

Nutrients, Vol. 6, Iss. 2, 2014-01 ,pp. : 575-590

MDPI

Access to resources Recommend Favorite

Estimated Levels of Gluten Incidentally Present in a Canadian Gluten-Free Diet

By Vieille Sébastien La   Dubois Sheila   Hayward Stephen   Koerner Terence B.  

Nutrients, Vol. 6, Iss. 2, 2014-02 ,pp. : 881-896

MDPI

Access to resources Recommend Favorite

Calcium in Gluten-Free Life: Health-Related and Nutritional Implications

By Krupa-Kozak Urszula   Drabińska Natalia  

Foods, Vol. 5, Iss. 3, 2016-07 ,pp. : 51-51

MDPI

Access to resources Recommend Favorite

Fundamental Study on the Impact of Gluten-Free Starches on the Quality of Gluten-Free Model Breads

By Horstmann Stefan W.   Belz Markus C. E.   Heitmann Mareile   Zannini Emanuele   Arendt Elke K.  

Foods, Vol. 5, Iss. 2, 2016-04 ,pp. : 30-30

MDPI

Access to resources Recommend Favorite