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

Author： Lamacchia Carmela Camarca Alessandra Picascia Stefania Di Luccia Aldo Gianfrani Carmen

Publisher： MDPI

E-ISSN： 2072-6643|6|2|575-590

ISSN： 2072-6643

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

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