doi.org/10.1016/j.fct.2020.111178

Pseudocereal grains: Nutritional value, health benefits and current applications for the development of gluten-free foods

Cristina Martínez‐Villaluenga
49
,
Elena Peñas
39
,
Blanca Hernández‐Ledesma
51
Food and Chemical Toxicology3.50
Volume: 137, Pages: 111178 - 111178
Published: Feb 5, 2020
Paper Fields
Paper Details
Title
Pseudocereal grains: Nutritional value, health benefits and current applications for the development of gluten-free foods
DOI
doi.org/10.1016/j.fct.2020.111178
Published Date
Feb 5, 2020
Journal
Food and Chemical Toxicology
Volume
137
Pages
111178 - 111178
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