How to improve the gluten-free diet: The state of the art from a food science perspective

Food Research International

Volumn 110, Issue , 2018, Pages 22-32

  Gobbetti, Marco ^a   Pontonio, Erica ^b   Filannino, Pasquale ^b   Rizzello, Carlo Giuseppe ^b   De Angelis, Maria ^b   Di Cagno, Raffaella ^a  

^a FREE UNIVERSITY OF BOZEN BOLZANO   (Italy)

^b UNIVERSITY OF BARI   (Italy)

Author keywords

Celiac disease; Fermentation; Food science and technology; Gluten free diet; Sourdough

Indexed keywords

DEGRADATION; FERMENTATION;

BIOTECHNOLOGY STRATEGY; CELIAC DISEASE; FOOD SCIENCE AND TECHNOLOGY; GLUTEN-FREE; MEDICAL PRESCRIPTION; SOURDOUGH; SOURDOUGH FERMENTATION; THERAPEUTIC EFFICIENCY;

NUTRITION;

BREAD; CELIAC DISEASE; FERMENTATION; FOOD CONTROL; FOOD HANDLING; GLUTEN FREE DIET; HUMAN; MALNUTRITION; PROCEDURES;

BREAD; CELIAC DISEASE; DIET, GLUTEN-FREE; FERMENTATION; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; HUMANS; MALNUTRITION;

EID: 85018657232     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.04.010     Document Type: Article

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