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Are Commercially‐processed Gluten‐free Products ‘Healthy’, and Nutritionally Superior to Similar Gluten‐containing Products?
Author(s) -
Ahuja Jaspreet K,
Li Ying,
Showell Bethany,
Nguyen Quynhanh,
Pehrsson Pamela R
Publication year - 2017
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.31.1_supplement.962.22
Subject(s) - food science , niacin , nutrient , gluten , gluten free , whole grains , sugar , added sugar , dietary fiber , wheat flour , chemistry , mathematics , biochemistry , organic chemistry
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