Gluten Cross-Contact in Restaurant-Scale Pasta Cooking.

Korth, Nate; Taylor, Steve L; Clarke, Jennifer L; Downs, Melanie L

Korth, Nate; Taylor, Steve L; Clarke, Jennifer L; Downs, Melanie L.

Afiliación

Korth N; Food Allergy Research and Resource Program, Department of Food Science and Technology, University of Nebraska-Lincoln, 1901 North 21st Street, 283 Food Innovation Center, Lincoln, Nebraska 68588.
Taylor SL; Food Allergy Research and Resource Program, Department of Food Science and Technology, University of Nebraska-Lincoln, 1901 North 21st Street, 283 Food Innovation Center, Lincoln, Nebraska 68588.
Clarke JL; Department of Food Science and Technology, University of Nebraska-Lincoln, 340 Hardin Hall North Wing, Lincoln, Nebraska 68583, USA.
Downs ML; Department of Statistics, University of Nebraska-Lincoln, 340 Hardin Hall North Wing, Lincoln, Nebraska 68583, USA.

J Food Prot ; 84(12): 2159-2162, 2021 12 01.

Article en En | MEDLINE | ID: mdl-34324674

Asunto(s)

Glútenes; Restaurantes; Culinaria; Harina/análisis; Humanos; Triticum

Palabras clave

Cross-contact; Gluten; Gluten-free; Pasta; Restaurant

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Restaurantes / Glútenes Límite: Humans Idioma: En Revista: J Food Prot Año: 2021 Tipo del documento: Article Pais de publicación: Estados Unidos

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