Analysis of ingredient lists of commercially available gluten-free and gluten-containing food products using the text mining technique.
about
Coeliac disease and gluten-related disorders in childhoodApproaches to reduce the glycemic response of gluten-free products: in vivo and in vitro studies.Celiac disease: understanding the gluten-free diet.Overview on the General Approaches to Improve Gluten-Free Pasta and BreadThe gluten-free basic food basket: a problem of availability, cost and nutritional composition.Development of gluten-free bread formulations containing whole chia flour with acceptable sensory properties.Gluten-free is not enough--perception and suggestions of celiac consumers.Mixture Design Applied to the Development of Chickpea-Based Gluten-Free Bread with Attractive Technological, Sensory, and Nutritional Quality.Dietary Therapy for Eosinophilic Esophagitis: Elimination and Reintroduction.Current and Forward-Looking Approaches to Technological and Nutritional Improvements of Gluten-Free Bread with Legume Flours: A Critical Review
P2860
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P2860
Analysis of ingredient lists of commercially available gluten-free and gluten-containing food products using the text mining technique.
description
2012 nî lūn-bûn
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2012年の論文
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2012年学术文章
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2012年学术文章
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name
Analysis of ingredient lists o ...... ing the text mining technique.
@en
Analysis of ingredient lists o ...... ing the text mining technique.
@nl
type
label
Analysis of ingredient lists o ...... ing the text mining technique.
@en
Analysis of ingredient lists o ...... ing the text mining technique.
@nl
prefLabel
Analysis of ingredient lists o ...... ing the text mining technique.
@en
Analysis of ingredient lists o ...... ing the text mining technique.
@nl
P2093
P2860
P1476
Analysis of ingredient lists o ...... ing the text mining technique.
@en
P2093
Adilson Dos Anjos
Evanilda Teixeira
Giovanna Medeiros Rataichesck Fiates
P2860
P304
P356
10.3109/09637486.2012.718744
P577
2012-09-05T00:00:00Z