Reduced-gliadin wheat bread: An alternative to the gluten-free diet for consumers suffering gluten-related pathologies

PLoS ONE

Volumn 9, Issue 3, 2014, Pages

  Gil Humanes, Javier ^a   Pistón, Fernando ^a   Altamirano Fortoul, Rossana ^b   Real, Ana ^c   Comino, Isabel ^c   Sousa, Carolina ^c   Rosell, Cristina M ^b   Barro, Francisco ^a  

^a INSTITUTO DE AGRICULTURA SOSTENIBLE   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^c UNIVERSITY OF SEVILLE   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

GLIADIN; GLUTEN; LYSINE;

ARTICLE; CELIAC DISEASE; CONTROLLED STUDY; FEEDING; FLOUR; FOOD COMPOSITION; FOOD INTAKE; FOOD SAFETY; GLUTEN FREE DIET; IMMUNOTOXICITY; NONHUMAN; NUTRITION; ORGANOLEPTIC PROPERTY; QUALITY OF LIFE; RICE; WHEAT; ANALYSIS; BREAD; FOOD HANDLING; HUMAN; PHYSICAL PHENOMENA;

BREAD; CELIAC DISEASE; DIET, GLUTEN-FREE; FLOUR; FOOD HANDLING; GLIADIN; HUMANS; LYSINE; PHYSICAL PROCESSES;

EID: 84898011359     PISSN: None     EISSN: 19326203     Source Type: Journal    
DOI: 10.1371/journal.pone.0090898     Document Type: Article

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