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Journal: Nutrients, 2014
Volume: 6
Number: 575
Article:
Cereal-Based Gluten-Free Food: How to Reconcile Nutritional and Technological Properties of Wheat Proteins with Safety for Celiac Disease Patients
Authors:
by
Carmela Lamacchia, Alessandra Camarca, Stefania Picascia, Aldo Di Luccia and Carmen Gianfrani
Link:
https://www.mdpi.com/2072-6643/6/2/575
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