| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8888580 | Food Research International | 2018 | 8 Pages |
Abstract
Oat consumption has various health benefits for people with coeliac disease and for the general public, but it requires a separate chain to remain gluten-free, and it needs product development.266
Related Topics
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Agricultural and Biological Sciences
Food Science
Authors
Marinus J.M. Smulders, Clemens C.M. van de Wiel, Hetty C. van den Broeck, Ingrid M. van der Meer, T.P.M. Israel-Hoevelaken, Ruud D. Timmer, Bert-Jan van Dinter, Susanne Braun, Luud J.W.J. Gilissen,