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Gluten Content of Brand Name Food Products in a Food and Nutrient Database That Includes Leading U.S. Food Brands (FS10-02-19)
OBJECTIVES: Describe the gluten content of leading U.S. brands of cookies, crackers, hot cereals, ready-to-eat (RTE) cereals, specially formulated bars (e.g., Clif, Luna bars), granola bars, savory snacks, and candies. METHODS: To address the needs of researcherers examining the role of gluten in ga...
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| Publicado no: | Curr Dev Nutr |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Oxford University Press
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6577328/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/cdn/nzz039.FS10-02-19 |
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