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State of the art in gluten-free research.
O'Shea N, Arendt E, Gallagher E. O'Shea N, et al. J Food Sci. 2014 Jun;79(6):R1067-76. doi: 10.1111/1750-3841.12479. Epub 2014 May 1. J Food Sci. 2014. PMID: 24784553 Review.
Effect of fibre fortification of low FODMAP pasta.
Atzler JJ, Crofton EC, Sahin AW, Ispiryan L, Gallagher E, Zannini E, Arendt EK. Atzler JJ, et al. Among authors: arendt ek. Int J Food Sci Nutr. 2024 May;75(3):293-305. doi: 10.1080/09637486.2024.2303605. Epub 2024 Jan 15. Int J Food Sci Nutr. 2024. PMID: 38225882
The impact of salt reduction in bread: a review.
Belz MC, Ryan LA, Arendt EK. Belz MC, et al. Among authors: arendt ek. Crit Rev Food Sci Nutr. 2012;52(6):514-24. doi: 10.1080/10408398.2010.502265. Crit Rev Food Sci Nutr. 2012. PMID: 22452731 Review.
174 results