Higher cost of gluten‐free products compared to gluten‐containing equivalents is mainly attributed to staple foods

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	Eirini Bathrellou, Vasiliki Bountziouka, Despoina Lamprou, Evanthia Fragedaki, Eleftheria Papachristou, Frank Vriesekoop, Meropi D. Kontogianni
Format:	Artículo Open Access
Published:	Wiley 2024
Subjects:	Nutrition Bulletin
Online Access:	Acceder al recurso
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