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January 29, 2014SHILAP Revista de lepidopterologíaOpen Access

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

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Authors

CLCarmela LamacchiaACAlessandra CamarcaSPStefania Picascia

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Lamacchia et al. (2014) studied this question.

synapsesocial.com/papers/69dd5d6cfb7610310c102809https://doi.org/10.3390/nu6020575
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