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Nutrition & Food Science, 1976
Gluten is the nitrogenous part of the flour of wheat which remains behind as a sticky, cohesive substance when the starch is removed by kneading a flour dough in a current of water.
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Gluten is the nitrogenous part of the flour of wheat which remains behind as a sticky, cohesive substance when the starch is removed by kneading a flour dough in a current of water.
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Clinics in Gastroenterology, 1983
SUMMARY Gluten-sensitive enteropathy is a disease in which the small intestinal mucosa of susceptible persons is damaged after eating gluten-containing foods. The damaged intestinal mucosa is incapable of normal function, and the affected patients have malabsorption of one or more dietary components.
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SUMMARY Gluten-sensitive enteropathy is a disease in which the small intestinal mucosa of susceptible persons is damaged after eating gluten-containing foods. The damaged intestinal mucosa is incapable of normal function, and the affected patients have malabsorption of one or more dietary components.
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Nursing Management, 2017
Staple gluten-free (GF) foods have been available on prescription to patients diagnosed with gluten sensitivity enteropathies, such as coeliac disease, since the late 1960s.
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Staple gluten-free (GF) foods have been available on prescription to patients diagnosed with gluten sensitivity enteropathies, such as coeliac disease, since the late 1960s.
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Imported gluten‐free foods: free of gluten?
Medical Journal of Australia, 2015openaire +2 more sources