Advances in understanding wheat-related disorders: A comprehensive review on gluten-free products with emphasis on wheat allergy, celiac and non-celiac gluten sensitivity
Globally, population consume energy dense wheat-based foods and highly processed products due to their superior propensities like viscoelastic approach, minimal cost and nutritional characteristics. This leads to the suffering of people with various gluten related disorders, like, wheat allergy, cel...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-06-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X24000236 |