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Notwithstanding a growth in popularity and consumption of gluten-free (GF) food products, there is a lack of substantiated analysis of the nutritional quality compared with their gluten-containing counterparts.

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"ref02_c01s02.pdf" would mean the reference is from AP42 chapter 1 section 2. Handbook of cereal science and tcchnology /edited by Klaus J. Lorenz, They are mostly endosperm pieces which are free from bran and germ. cle. the more surface itreii avaihble for heat transfer and, thus, the better degree of cook.

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