Higher cost of gluten‐free products compared to gluten‐containing equivalents is mainly attributed to staple foods
- DOI
- 10.1111/nbu.12716
- Published
- 2024-10-26
- Container
- Nutrition Bulletin
- Publisher
- Wiley
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1111/nbu.12716,
title = {Higher cost of gluten‐free products compared to gluten‐containing equivalents is mainly attributed to staple foods},
author = {Eirini Bathrellou and Vasiliki Bountziouka and Despoina Lamprou and Evanthia Fragedaki and Eleftheria Papachristou and Frank Vriesekoop and Meropi D. Kontogianni},
year = {2024},
journal = {Nutrition Bulletin},
doi = {10.1111/nbu.12716},
url = {https://doi.org/10.1111/nbu.12716}
}RIS
TY - JOUR TI - Higher cost of gluten‐free products compared to gluten‐containing equivalents is mainly attributed to staple foods AU - Eirini Bathrellou AU - Vasiliki Bountziouka AU - Despoina Lamprou AU - Evanthia Fragedaki AU - Eleftheria Papachristou AU - Frank Vriesekoop AU - Meropi D. Kontogianni PY - 2024 JO - Nutrition Bulletin DO - 10.1111/nbu.12716 UR - https://doi.org/10.1111/nbu.12716 ER -
APA
Bathrellou, E., Bountziouka, V., Lamprou, D., Fragedaki, E., Papachristou, E., Vriesekoop, F., & Kontogianni, M. D. (2024). Higher cost of gluten‐free products compared to gluten‐containing equivalents is mainly attributed to staple foods. Nutrition Bulletin. https://doi.org/10.1111/nbu.12716
Source records
- crossref · retrieved 2026-09-26T22:50:43.812Z