Pasta made with sorghum flour is a valid alternative in the gluten-free diet, reducing metabolic disorders and nutritional deficiencies

Authors :: Antonio Gasbarrini
S. Bibbò
Giovanni Gasbarrini
Giovanni Cammarota
Source :: Digestive and Liver Disease. 53:1527-1528
Publication Year :: 2021
Publisher :: Elsevier BV, 2021.

Subjects :: Malnutrition
Hepatology
biology
business.industry
Gastroenterology
Medicine
Gluten free
Food science
business
Sorghum
biology.organism_classification
medicine.disease
Diet reducing

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