Wheat and Gluten: Impacts of a Food Trend that Ripples Around the World
2019; American Association of Cereal Chemists; Volume: 64; Issue: 5 Linguagem: Inglês
10.1094/cfw-64-5-0051
ISSN2576-1056
Tópico(s)Organic Food and Agriculture
ResumoAuthorsBruna Mattioni,2 Michael Tilley,3,4 Katharina A. Scherf,5 and Patricia M. Scheuer6 Affiliations1 Mention of trade names or commercial products in this publication is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture. The USDA is an equal opportunity provider and employer. 2 Laboratory of Cereals, Food Science and Technology Department, Federal University of Santa Catarina, Av Admar Gonzaga, 1346, Itacorubi 88034-001, Florianópolis, SC, Brazil. 3 USDA-ARS, 1515 College Ave, Manhattan, KS 66502, U.S.A. 4 Corresponding author. 5 Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), Adenauerring 20a, 76131, Karlsruhe, Germany. 6 Federal Institute of Santa Catarina, IF-SC, Rua 14 de Julho, 150, Coqueiros, CEP: 88075-010, Florianópolis, SC, Brazil. This article is in the public domain and not copyrightable. It may be freely reprinted with customary crediting of the source. AACC International, Inc., 2019.
Referência(s)