The availability and nutritional adequacy of gluten-free bread and pasta

Nutrients

Volumn 10, Issue 10, 2018, Pages

  Allen, Beatrice ^a   Orfila, Caroline ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

Celiac disease; Coeliac disease; Cost; Fortification; Gluten; Gluten free diet; Micronutrient

Indexed keywords

CALCIUM; CARBOHYDRATE; FOLIC ACID; IRON; NICOTINIC ACID; PROTEIN; SATURATED FATTY ACID; THIAMINE;

ARTICLE; BIOFORTIFICATION; BREAD; COST; CROSS-SECTIONAL STUDY; DIETARY INTAKE; GLUTEN FREE DIET; NUTRIENT AVAILABILITY; NUTRITIONAL REQUIREMENT; NUTRITIONAL VALUE; PASTA; WHEAT FLOUR; ANALYSIS; CELIAC DISEASE; DIET THERAPY; ECONOMICS; FLOUR; FOOD; FOOD GRAIN; FOOD PACKAGING; FORTIFIED FOOD; HUMAN; STANDARDS; SUPPLY AND DISTRIBUTION; UNITED KINGDOM;

BREAD; CELIAC DISEASE; DIET, GLUTEN-FREE; EDIBLE GRAIN; FLOUR; FOOD LABELING; FOOD, FORTIFIED; FOODS, SPECIALIZED; HUMANS; NUTRITIONAL REQUIREMENTS; NUTRITIVE VALUE; UNITED KINGDOM;

EID: 85054140807     PISSN: None     EISSN: 20726643     Source Type: Journal    
DOI: 10.3390/nu10101370     Document Type: Article

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