To give a new future to bread within the framework of a sustainable and preventive diet;Donner un nouvel avenir au pain dans le cadre dune alimentation durable et préventive

Cahiers de Nutrition et de Dietetique

Volumn 50, Issue 1, 2015, Pages 39-46

  Rémésy, Christian ^a,b   Leenhardt, Fanny ^a,b   Fardet, Anthony ^a,b  

^a CEMAGREF   (France)

^b UNIVERSITÉ CLERMONT AUVERGNE   (France)

Author keywords

Breads; Gluten intolerances; Nutritional value; Preventive nutrition; Sustainable food system

Indexed keywords

GLUTEN;

ARTICLE; BREAD; FOOD ALLERGY; NUTRITION; PHOBIA; RISK REDUCTION;

TRITICUM AESTIVUM;

EID: 84923769421     PISSN: 00079960     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cnd.2014.07.005     Document Type: Article

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