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Moore MM, Schober TJ, Dockery P, Arendt EK. Textural comparisons of gluten-free and wheat-based doughs, batters, and breads. Cereal Chemistry, 81(5):567-575, 2004.

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Gluten Free Bread in a Diet of Celiacs

1Department of Carbohydrates Technology, Faculty of Food Technology, University of Agriculture in Krakow, Poland


International Journal of Celiac Disease. 2014, Vol. 2 No. 1, 11-16
DOI: 10.12691/ijcd-2-1-4
Copyright © 2014 Science and Education Publishing

Cite this paper:
Dorota Litwinek, Rafał Ziobro, Halina Gambuś, Marek Sikora. Gluten Free Bread in a Diet of Celiacs. International Journal of Celiac Disease. 2014; 2(1):11-16. doi: 10.12691/ijcd-2-1-4.

Correspondence to: Marek  Sikora, Department of Carbohydrates Technology, Faculty of Food Technology, University of Agriculture in Krakow, Poland. Email: rrsikora@cyf-kr.edu.pl

Abstract