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Body Mass Index during Gluten-Free Diet in Patients with Celiac Disease

Impact of drying methods on banana flour in the gluten-free bread quality

Waxy starch as dough component and anti-staling agent in gluten-free bread

Comparative evaluation of the antioxidant, antimicrobial and nutritive properties of gluten-free flours

Retention of phenolic compounds and acceptability of gluten-free churros made with tannin or tannin-free

Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread

COMPARISON OF TRADITIONAL TOOLS AND FECAL GLUTEN IMMUNOGENIC PEPTIDE DETECTION TO INVESTIGATE GLUTEN-FREE

Interrelation between mechanical and biological aeration in starch-based gluten-free dough systems

Effects of Microwave-Assisted Baking on Quality of Gluten-free Cakes and Breads

Safety Assessment of Foods and Drinks Consumed by People on a Gluten-Free Diet

Nutritional considerations of a paediatric gluten-free food guide for coeliac disease

Metabolomic Profiling in Children with Celiac Disease: Beyond the Gluten-Free Diet

Physical and sensory qualities of gluten-free muffin produced from composite rice-pumpkin flour

Evaluation of the physicochemical properties of gluten-free pasta enriched with resistant starch

Quality evaluation of gluten-free flat bread prepared by using rice and millet flour

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