The availability and nutritional adequacy of gluten-free bread and pasta

Allen, B and Orfila, C orcid.org/0000-0003-2564-8068 (2018) The availability and nutritional adequacy of gluten-free bread and pasta. Nutrients, 10 (10). 1370.

Abstract

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Authors/Creators:
Copyright, Publisher and Additional Information: © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
Keywords: coeliac disease; celiac disease; gluten; gluten-free diet; fortification; micronutrient; cost
Dates:
  • Published: 1 October 2018
  • Accepted: 21 September 2018
  • Published (online): 25 September 2018
Institution: The University of Leeds
Depositing User: Symplectic Publications
Date Deposited: 12 Nov 2018 15:30
Last Modified: 12 Nov 2018 15:30
Status: Published
Publisher: MDPI
Identification Number: https://doi.org/10.3390/nu10101370

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