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Alternative grains as potential raw material for gluten– free food development in the diet of celiac and gluten– sensitive patients

 

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Opened Access Alternative grains as potential raw material for gluten– free food development in the diet of celiac and gluten– sensitive patients
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Author: Moreno Amador, María de Lourdes
Comino Montilla, Isabel María
Sousa Martín, Carolina
Department: Universidad de Sevilla. Departamento de Microbiología y Parasitología
Date: 2014
Document type: Article
Abstract: Celiac disease is an autoimmune disorder resulting from gluten intolerance and is based on a genetic predisposition. Gluten is a protein composite found in the cereals wheat, rye, barley and certain oat varieties. A strict gluten-free diet is the...
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URI: http://hdl.handle.net/11441/67174

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Attribution-NonCommercial-NoDerivatives 4.0 Internacional

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