Pan integral (Spanish Wikipedia)

Food Safety Authority of Ireland (ed.). «Guidelines to Prevent Cross-Contamination of Gluten-free Foods». Archivado desde el original el 5 de marzo de 2016. Consultado el 20 de diciembre de 2015.

meetinghand.com (Global: low place; Spanish: low place)

wgi.meetinghand.com

«Proposed Global Deﬁnition of Whole Grain Ingredients». Archivado desde el original el 24 de julio de 2020. Consultado el 4 de marzo de 2020.

nature.com (Global: 234^th place; Spanish: 123^rd place)

See JA, Kaukinen K, Makharia GK, Gibson PR, Murray JA (Oct 2015). «Practical insights into gluten-free diets». Nat Rev Gastroenterol Hepatol 12 (10): 580-91. PMID 26392070. doi:10.1038/nrgastro.2015.156.

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ncbi.nlm.nih.gov

Rahaie S, Gharibzahedi SM, Razavi SH, Jafari SM (2014 Nov). «Recent developments on new formulations based on nutrient-dense ingredients for the production of healthy-functional bread: a review». J Food Sci Technol (Revisión) 51 (11): 2896-906. PMC 4571229. PMID 26396285. doi:10.1007/s13197-012-0833-6.
Lamacchia C, Camarca A, Picascia S, Di Luccia A, Gianfrani C (Jan 29, 2014). «Cereal-based gluten-free food: how to reconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients». Nutrients (Revisión) 6 (2): 575-90. PMC 3942718. PMID 24481131. doi:10.3390/nu6020575.
Penagini F, Dilillo D, Meneghin F, Mameli C, Fabiano V, Zuccotti GV (18 Nov 18 2013). «Gluten-free diet in children: an approach to a nutritionally adequate and balanced diet». Nutrients (Revisión) 5 (11): 4553-65. PMC 3847748. PMID 24253052. doi:10.3390/nu5114553.
Sapone, A; Bai, JC; Ciacci, C; Dolinsek, J; Verde, PH; Hadjivassiliou, M; et al. (2012). «Spectrum of gluten-related disorders: consensus on new nomenclature and classification». BMC Med (Revisión) 10: 13. PMC 329244. PMID 22313950.
Ludvigsson, JF; Leffler, DA; Bai, JC; et al. (2013). «The Oslo definitions for coeliac disease and related terms». Gut (Revisión) 62 (1): 43-52. PMC 3440559. PMID 22345659. doi:10.1136/gutjnl-2011-301346.
Tovoli F, Masi C, Guidetti E, Negrini G, Paterini P, Bolondi L (16 de marzo de 2015). «Clinical and diagnostic aspects of gluten related disorders». World J Clin Cases 3 (3): 275-84. PMC 4360499. PMID 25789300. doi:10.12998/wjcc.v3.i3.275.
Akobeng AK, Thomas AG (June 2008). «Systematic review: tolerable amount of gluten for people with coeliac disease». Aliment Pharmacol Ther 27 (11): 1044-52. PMID 18315587. doi:10.1111/j.1365-2036.2008.03669.x.
See JA, Kaukinen K, Makharia GK, Gibson PR, Murray JA (Oct 2015). «Practical insights into gluten-free diets». Nat Rev Gastroenterol Hepatol 12 (10): 580-91. PMID 26392070. doi:10.1038/nrgastro.2015.156.
Comino I, Moreno Mde L, Real A, Rodríguez-Herrera A, Barro F, Sousa C (23 de octubre de 2013). «The gluten-free diet: testing alternative cereals tolerated by celiac patients». Nutrients 5 (10): 4250-68. PMC 3820072. PMID 24152755. doi:10.3390/nu5104250.

rtve.es (Global: 718^th place; Spanish: 50^th place)

blog.rtve.es

Aito Sánchez (9 de octubre de 2016). «La laguna legal de los productos integrales en España».

sciencedirect.com (Global: 149^th place; Spanish: 128^th place)

Hüttnera EK, Arednt EK (June 2010). «Recent advances in gluten-free baking and the current status of oats». Trends in Food Science & Technology 21 (6): 303-12. doi:10.1016/j.tifs.2010.03.005.

web.archive.org (Global: 1^st place; Spanish: 1^st place)

«Proposed Global Deﬁnition of Whole Grain Ingredients». Archivado desde el original el 24 de julio de 2020. Consultado el 4 de marzo de 2020.
Food Safety Authority of Ireland (ed.). «Guidelines to Prevent Cross-Contamination of Gluten-free Foods». Archivado desde el original el 5 de marzo de 2016. Consultado el 20 de diciembre de 2015.

wholegrainscouncil.org (Global: low place; Spanish: low place)

The Whole Grains Council. «EXISTING STANDARDS FOR WHOLE GRAINS» (en inglés). Consultado el 4 de marzo de 2020.

Pan integral (Spanish Wikipedia)

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ncbi.nlm.nih.gov

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blog.rtve.es

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rtve.es (Global: 718^th place; Spanish: 50^th place)

sciencedirect.com (Global: 149^th place; Spanish: 128^th place)

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