Reduced-gliadin wheat bread: an alternative to the gluten-free diet for consumers suffering gluten-related pathologies.

Wheat flour cannot be tolerated by those who suffer allergies to gluten. Human pathologies associated with grain proteins have increased worldwide in recent years, and the only effective treatment available is a lifelong gluten-free diet, which is complicated to follow and detrimental to gut health....

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Javier Gil-Humanes, Fernando Pistón, Rossana Altamirano-Fortoul, Ana Real, Isabel Comino, Carolina Sousa, Cristina M Rosell, Francisco Barro
Formato: article
Lenguaje:EN
Publicado: Public Library of Science (PLoS) 2014
Materias:
R
Q
Acceso en línea:https://doaj.org/article/7eec8c9ff01b49a2bb147242a0c34ac0
Etiquetas: Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!