Safety for patients with celiac disease of baked goods made of wheat flour hydrolyzed during food processing.
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| Description | scientific article |
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author: Luigi Greco Raffaella Di Cagno Angela Cassone Carlo Giuseppe Rizzello Maria De Angelis Marco Gobbetti |
| Publication date | October 15, 2010 |
| Language | English |
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| Missing/wrong data? | Edit Wikidata item |