| http://www.w3.org/ns/prov#value | - ect of the present invention is a method for manufacturing cereal-based food, in particular baked goods suitable for subjects affected by celiac disease and suitable to prevent contamination of gluten in gluten-free products. [0027]A further object of the present invention is represented by gluten-free cereal-based food, in particular baked goods made of wheat flour when the use of the specific mi
|
