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Awareness of the term "gluten-free" in Japan as of August 2024
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Gluten-free bread added with babassu ( Orbignya phalerata )mesocarp flour: physical, chemical and sensorial evaluation
ABSTRACT The acceptance of a gluten-free diet as in the case of celiac disease is not easy due to the food monotony, among others. On the other hand, the potential of use of babassu mesocarp flour (BM
DataCite Commons2025-06-01 更新140
Glutenfrei muffins schokoladen
Energie, nutriční hodnoty, vitamíny a minerální látky v potravině Glutenfrei muffins schokoladen a v dalších více než 200 000 potravinách. Ulož si Glutenfrei muffins schokoladen do svého jídelníčku zd
kaloricketabulky.cz50
Gluten-Free Food Market
Report of Gluten-Free Food is currently supplying a comprehensive analysis of many things which are liable for economy growth and factors which could play an important part in the increase of the mark
IMR REPORTS40
Gluten-free pasta: development of a new formulation based on rice and lupine bean flour (Lupinus Mutabilis) using a mixture-process design
Abstract Gluten-free pasta was developed by substituting rice flour (RF) with lupin flour (LF). The factors tested were the substitution of RF by LF (10g/100g -30g/100g), egg (8g/100g -30g/100g) and g
DataCite Commons2020-08-26 更新70
Chemical composition, percent of dietary reference intake, and acceptability of gluten-free bread made from Prosopis nigra flour, added with hydrocolloids
Abstract The objective of the work was to know the nutritional contribution of gluten-free bread made with Prosopis nigra flour, and the acceptability measured by celiac and non celiac persons. Gluten
Mendeley Data2024-06-25 更新50
