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المؤلفون: Virginia Navarro, María Ángeles Bustamante, Arrate Lasa, María del Pilar Fernández-Gil, Itziar Churruca, Edurne Simón, Jonatan Miranda
المصدر: Nutrients; Volume 9; Issue 1; Pages: 21
Addi. Archivo Digital para la Docencia y la Investigación
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Nutrients, 9(1):21
Nutrients
Nutrients, Vol 9, Iss 1, p 21 (2017)مصطلحات موضوعية: 0301 basic medicine, Food Safety, gluten content evolution, gluten-free, cereal based foodstuff, ELISA, European regulation, Glutens, Food Handling, Flour, lcsh:TX341-641, Article, Diet, Gluten-Free, 03 medical and health sciences, Food Labeling, wheat, Humans, Ingestion, Food science, immunoassay, FOOD SCIENCE AND TECHNOLOGY, chemistry.chemical_classification, 030109 nutrition & dietetics, Nutrition and Dietetics, biology, digestive, oral, and skin physiology, nutritional and metabolic diseases, food and beverages, Bread, trial, Gluten, Free Food Database, United States, digestive system diseases, Celiac Disease, chemistry, biology.protein, gliadin, Gluten free, European database, Edible Grain, Gliadin, lcsh:Nutrition. Foods and food supply, Food Analysis, celiac-disease, Food Science
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