Evolution of gluten content in cereal-based gluten-free products: An overview from 1998 to 2016

  1. Bustamante, M.Á.
  2. Fernández-Gil, M.P.
  3. Churruca, I.
  4. Miranda, J.
  5. Lasa, A.
  6. Navarro, V.
  7. Simón, E.
Revue:
Nutrients

ISSN: 2072-6643

Année de publication: 2017

Volumen: 9

Número: 1

Type: Article

DOI: 10.3390/NU9010021 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus