A Systematic Review of Gluten-Free Dough and Bread: Dough Rheology, Bread Characteristics, and Improvement Strategies by Alessio Cappelli, Noemi Oliva, Enrico Cini

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Living gluten-free for dummies / by 450070 Korn, Danna

Subjects: “…Gluten-free diet…”

Gluten-free food database: the nutritional quality and cost of packaged gluten-free foods by Benjamin Missbach, Lukas Schwingshackl, Alina Billmann, Aleksandra Mystek, Melanie Hickelsberger, Gregor Bauer, Jürgen König

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Analysis of Gluten Content in Gluten-Free Pizza from Certified Take-Away Pizza Restaurants by Daniela Manila Bianchi, Cristiana Maurella, Silvia Gallina, Ilaria Silvia Rossella Gorrasi, Maria Caramelli, Lucia Decastelli

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Gluten-Free Diet Adherence Evaluation in Adults with Long-Standing Celiac Disease by Marek K. Kowalski, Danuta Domżał-Magrowska, Piotr Szcześniak, Magdalena Bulska, Daria Orszulak-Michalak, Ewa Małecka-Wojciesko

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Safety Assessment of Foods and Drinks Consumed by People on a Gluten-Free Diet by Anna Przybylska, Agnieszka Chrustek, Beata Sperkowska, Marcin Koba, Dorota Olszewska-Słonina

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Development of extruded gluten free hard pretzel from brewer's rice by Paykary, Maryam

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Gluten-free girl : how I found the food that loves me back...and how you can too / by 309343 Ahern, Shauna James

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A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator by Jordanna S. Monteiro, Priscila Farage, Renata Puppin Zandonadi, Raquel B. A. Botelho, Livia de L. de Oliveira, António Raposo, Faiyaz Shakeel, Sultan Alshehri, Wael A. Mahdi, Wilma M. C. Araújo

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Increasing Access to Acceptable and Affordable Gluten-Free Baked Goods by April Litchford, Karin Allen, Cindy Jenkins, Eva Timothy, Paige Wray

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Investigation of cost and availability of gluten-free food in Jeddah, KSA by Lamya Qashqari, BSc, Dana Shakweer, BSc, Abeer S. Alzaben, PhD, Mahitab A. Hanbazaza, PhD

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The factors obstaculating adherence to the gluten free diet in the youth bands: an observational study by Bartolomeo Rinaldi, Vittoria Vallana, Silvia Vallese, Benedetta Musso, Giorgio Bergesio, Andrea Strocco

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The Prospects of Increasing the Responsibility of Domestic Producers of the Gluten-Free Foods Using the European Licensing System (TM «Perekreslenyi Kolosok») by Naumova Olga А., Dontsova Olga V., Agramakova Natalia V.

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Does a gluten-free diet result in nutritional deficiencies? – a review of literature by Aleksandra Świercz, Urszula Żurek, Ignacy Tołwiński, Zofia Kędzierska, Klaudia Antkowiak, Klaudia Dadas, Dominika Małachowska, Hubert Ciecierski-Koźlarek, Kateryna Shved

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Gluten-Free Cereal Products and Beverages: A Review of Their Health Benefits in the Last Five Years by Muhammad Arif Najmi Khairuddin, Ola Lasekan

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The Influence of Gluten-Free Flour on Bakery Dough Quality by Anastasia A. Merker, Ekaterina N. Reva, Valentina A. Serdyuk

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Effects of White Sorghum Flour Levels on Physicochemical and Sensory Characteristics of Gluten-Free Bread by Fahrunnisa Adzqia, Suntaree Suwonsichon, Masubon Thongngam

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Commercial oats in gluten-free diet: A persistent risk for celiac patients by Juan Manuel Rodríguez, Virginia Estévez, Karla Bascuñán, Karla Bascuñán, Jimena Ayala, Magdalena Araya, Magdalena Araya

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Great gluten-free baking : over 80 delicious cakes and bakes / by 382513 Blair, Louise

Subjects: “…Gluten-free diet…”

Compatibility of labelling gluten-free food products with current legal provisions based on the review of information on the labels by Natalia Mikołajczak

Subjects: “…gluten-free diet…”
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