Naturally gluten-free flours are commonly contaminated, while commercially produced gluten-free flours are relatively safe: a market-based study in Turkey
BackgroundGluten contamination and unintentional gluten exposure are serious health concerns for patients with celiac disease. Gluten-free (GF) products may become contaminated at any stage, including harvesting, production, storage, or sale. This study, conducted in Turkey, aimed to compare gluten...
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| Egile Nagusiak: | , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
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Frontiers Media S.A.
2025-12-01
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| Saila: | Frontiers in Nutrition |
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| Sarrera elektronikoa: | https://www.frontiersin.org/articles/10.3389/fnut.2025.1707584/full |
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