Marín Sanz M, Sánchez-León S, León E, Barro F. Comparative characterization of the gluten and fructan contents of breads from industrial and artisan bakeries: a study of food products in the Spanish market. fnr [Internet]. 2022Jun.10 [cited 2024Apr.19];66. Available from: https://foodandnutritionresearch.net/index.php/fnr/article/view/8472