Authors:F. Yilmaz Korkmaz, N.B. Tuncel, M. Özer, and N. Yilmaz Tuncel
, and therefore procurement of immature rice grains as raw material is easy and cheap. However, it should be emphasized that IRGF should be stabilised before use for food safety reasons. Moreover, due to being gluten-free, IRGF is also a promising
Authors:E. Szabó, D. Szakos, Gy. Kasza, and L. Ózsvári
, calcium, fibre, and whole grain. While for an average customer gluten-free (2.3) and lactose-free (2.4) labels are of less importance, both the lactose-free (4.2) and gluten-free (3.1) labels are more prioritised by the lactose sensitive group. Therefore
Authors:K. Banwo, O. Osagbemi, O. Ajao, and A. Sanni
widely available, consumer acceptability of products made with composite ﬂour have been well acknowledged in many parts of the world (Edema & sanni, 2008). The use of composite ﬂour derived from tubers and legumes act as a gluten-free substrate, which
2004 The gastrooesophageal reflux disease and obstructive sleep apnoe Orv. Hetil. 145 1897 – 1901 .
. E. D. Giudice 2007 Subclinical neurological involvement in treated celiac disease: a dark side of gluten-related encephalopathies