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Publications by Itziar Churruca

Evolution of Gluten Content in Cereal-Based Gluten-Free Products: An Overview From 1998 to 2016

Nutrients
NutritionFood ScienceDietetics
2017English

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Gluten Content of Imported Gluten-Free Foods: National and International Implications

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Toxic Trace Element Contents in Gluten-Free Cereal Bars Marketed in Argentina

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Navigating the Gluten-Free Boom: The Dark Side of Gluten Free Diet

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Evolution of Reproductive Disorders Related to Celiac Disease Under Gluten-Free Diet

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Sorgo, Un Cereal Alternativo Para Productos Sin Gluten

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Stimulation of Gluten-Free Sourdough Fermentation

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Development of Instant Gluten Free Porridge

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Social Aspects of Gluten-Free Living

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