Safety for patients with celiac disease of baked goods made of wheat flour hydrolyzed during food processing. (Q34624420)
Jump to navigation
Jump to search
scientific article
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Safety for patients with celiac disease of baked goods made of wheat flour hydrolyzed during food processing. |
scientific article |
Statements
Safety for patients with celiac disease of baked goods made of wheat flour hydrolyzed during food processing (English)
Renata Auricchio
Raffaella Di Mase
Francesca Landolfo
Francesco Paparo
Gaetano Terrone
Laura Timpone
Martina D'Aniello
Maria Maglio
Riccardo Troncone
Salvatore Auricchio
15 October 2010