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Di Cagno, De Angelis M, Auricchio S, Greco L, Clarke C, De Vincenzi M, Giovannini C, D’Archivio M, Landolfo F, Parrilli G, Minervini F, Arendt E, Gobbetti M. Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients. Appl Environ Microbiol, 70(2):1088-1096, Feb 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