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Fatty Acid Composition of Gluten-Free Food (Bakery Products) for Celiac People
The aim of this study (first analytical approach) was to obtain data concerning the fatty acid composition of gluten-free foods (bakery products) for celiac people. The study included 35 different products (snacks, biscuits, bakery products, pasta, flours, etc.) from several manufacturers. After ext...
Gardado en:
| Publicado en: | Foods |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI
2018
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6025056/ https://ncbi.nlm.nih.gov/pubmed/29925768 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods7060095 |
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