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2012
A scientific Working Group on Gluten set up under the auspices of the Additives, Contaminants and Residues Sub-committee of the Food Safety Authority of Ireland’s Scientific Committee, has advised the Authority on issues of relevance to the coeliac condition, including the gluten-free diet, its nutritional quality and the need for Irish standards for ...
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A scientific Working Group on Gluten set up under the auspices of the Additives, Contaminants and Residues Sub-committee of the Food Safety Authority of Ireland’s Scientific Committee, has advised the Authority on issues of relevance to the coeliac condition, including the gluten-free diet, its nutritional quality and the need for Irish standards for ...
openaire +1 more source
Novel Approaches in Gluten‐Free Breadmaking: Interface between Food Science, Nutrition, and Health
Comprehensive Reviews in Food Science and Food Safety, 2014Vanessa D Capriles
exaly
Focus on gluten free biscuits: Ingredients and issues
Trends in Food Science and Technology, 2018Maria Di Cairano +2 more
exaly