Abstract
Cereals containing gluten are nutritionally valuable because they are rich fiber, minerals, and vitamins. Only for patients with celiac disease or wheat allergy is a gluten-free diet indicated.
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Harter, C. (2021). Gluten in the Diet. In: Gluten Sensitivity. essentials(). Springer, Wiesbaden. https://doi.org/10.1007/978-3-658-32657-9_5
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DOI: https://doi.org/10.1007/978-3-658-32657-9_5
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