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Nutrient-dense ingredients and processing innovations for gluten-free foods in celiac disease: improving nutritional quality, functionality, and safety

: MOJ Applied Bionics and Biomechanics
: Melike Mohamed Nouh,¹ Fatma Kallel,^2,3 Mohamed Neifar,^2,3 Mohamed Vall Ould El Kebir¹

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Keywords

celiac disease, gluten-free diet, food reformulation, nutritional quality, sensory acceptability, processing technologies

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