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Review Article Volume 10 Issue 1
Nutrient-dense ingredients and processing innovations for gluten-free foods in celiac disease: improving nutritional quality, functionality, and safety
Melike Mohamed Nouh, Fatma Kallel, Mohamed Neifar, Mohamed Vall Ould El Kebir
Received: July 30, 2026 | Published: September 4, 2026
Citation: Nouh MM, Kallel F, Neifar M, et al. Nutrient-dense ingredients and processing innovations for gluten-free foods in celiac disease: improving nutritional quality, functionality, and safety. MOJ App Bio Biomech. 2026;10(1):87-92. DOI: 10.15406/mojabb.2026.10.00246
©2026 Nouh, et al. This is an open access article distributed under the terms of the, which permits unrestricted use, distribution, and build upon your work non-commercially.
