10 years of gluten free research and future perspectives. Millet, sorghum, buckwheat, quinoa, teff and oats: their use in gluten free food

Activity: Participating in or organising an event typesPublic Talks


Safety and wholesomeness of oats for coeliac people - analytical aspects
Period30 Nov 2013
Event typeConference
LocationTrieste, ItalyShow on map
Degree of RecognitionInternational