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Evaluation of Gluten-Free Products and Their Gluten-Containing Equivalents Sold in Turkey in Terms of Nutrient Content and Cost

Yıl 2023, Cilt: 21 Sayı: 3, 264 - 273, 30.10.2023

Sümeyra Sevim Damla Gümüş Mevlüde Kızıl

https://doi.org/10.24323/akademik-gida.1382929

Öz

This study was carried out to evaluate the nutrient content, nutritional quality and cost of gluten-free products and their gluten-containing equivalents sold in Turkey. A total of 176 products from 29 food groups were included in the study. Products were analyzed in terms of their energy, total fat, saturated fat, sugar, protein, salt, fiber and sodium contents, Nutri-Score values and prices. Gluten-free bread, pasta, vermicelli, salty crisps and biscuits contained lower protein than their gluten-containing equivalents (p<0.05). Sugar and fiber contents of gluten-free pasta and vermicelli were lower than their equivalents while the energy content of gluten-free oatmeal was higher than their equivalents (p<0.05). There was no statistical difference in total fat, saturated fat and sugar contents between gluten-free products and their equivalents (p>0.05). Nutritional quality was higher in gluten-free products than gluten-containing equivalents according to the Nutri-Score evaluation (p<0.001). The cost of gluten-free products was higher than their equivalents in bread, pasta, vermicelli, grissini/breadstick, wafer and biscuit groups (p<0.05). Increasing the variety of gluten-free products, improving their nutritional quality and reducing the cost of these products might improve the life quality and health of individuals on a gluten-free diet.

Anahtar Kelimeler

Celiac disease Gluten Gluten-free food Nutrient Cost

Kaynakça

  • [1] De Las Heras-Delgado, S., Nieves Alías-Guerrero, A., Cendra-Duarte, E., Salas-Salvadó, J., Vilchez, E. Roger, E., Hernández-Alonso, P., Babio, N. (2021). Assessment of price and nutritional quality of gluten-free products versus their analogues with gluten through the algorithm of the nutri-score front-of-package labeling system. Food Function, 12(10), 4424-4433.
  • [2] Laurikka, P., Salmi, T., Collin, P., Huntala, H., Mäki, M., Kaukinen, K., Kurppa, K. (2016). Gastrointestinal symptoms in celiac disease patients on a long-term gluten-free diet. Nutrients, 8(7), 429.
  • [3] Leonard, M.M., Sapone, A., Catassi, C., Fasano, A. (2017). Celiac disease and nonceliac gluten sensitivity: a review. JAMA, 318(7), 647-656.
  • [4] Al-Toma, A., Volta, U., Auricciho, R., Castillejo, G., Sanders, D.S., Celliler, C., Mulder, C.J., Lundin, K.E.A. (2019). European Society for the Study of Coeliac Disease (ESsCD) guideline for coeliac disease and other gluten-related disorders. United European Gastroenterol J, 7(5), 583-613.
  • [5] Parzanese, I., Qehajaj, D., Patrinicola, F., Aralica, M., Chiriva-Internati, M., Sanja, S., Elli, L., Grizzi, F. (2017). Celiac disease: From pathophysiology to treatment. World Journal of Gastrointestinal Pathophysiology, 8(2), 27-38.
  • [6] Lebwohl, B., Sanders, D.S., Green, P.H.R. (2018). Coeliac disease. The Lancet, 391(10115), 70-81.
  • [7] Cichewicz, A.B, Mearns, E.S., Taylor, A., Boulanger, T., Gerber, M., Leffler, D.A., Drahos, J., Sanders, D.S., Thomas Craig, K.J., Lebwohl, B. (2019). Diagnosis and treatment patterns in celiac disease. Digestive Diseases and Sciences, 64(8), 2095-2106.
  • [8] Biesiekierski, J.R. (2017). What is gluten? Journal of Gastroenterology and Hepatology, 32 Suppl 1, 78-81.
  • [9] Bagolin do Nascimento, A., Fiates, G.M.R., Anjos, A., Teixeira, E. (2014). Availability, cost and nutritional composition of gluten-free products. British Food Journal, 116(12), 1842-1852.
  • [10] Myhrstad, M.C.W., Slydahl, M., Hellmann, M., Garnweidner-Holme, L., Lundin, K.E.A., Henriksen, C., Telle-Hansen, V.H. (2021). Nutritional quality and costs of gluten-free products: a case-control study of food products on the Norwegian marked. Food & Nutrition Research, Mar 26, 65.
  • [11] Walker, M.M., Ludvigsson, J.F., Sanders, D.S. (2017). Coeliac disease: review of diagnosis and management. Medical Journal of Australia, 207(4), 173-178.
  • [12] Taşkın, B. (2019). Maş fasulyesi (Vigna radiata L.) ve glutensiz gıdalarda kullanım potansiyeli. Akademik Gıda, 17(4), 546-552.
  • [13] S Sainsbury, K., Halmos, E.P., Knowles, S., Mullan, B., Tye-Din, J.A. (2018). Maintenance of a gluten free diet in coeliac disease: The roles of self-regulation, habit, psychological resources, motivation, support, and goal priority. Appetite, 125, 356-366.
  • [14] Pinto-Sanchez, M.I., Silvester, J.A., Lebwohl, B., Leffler, D.A., Anderson, R.P., Therrien, A., Kelly, C.P., Verdu, E.F. (2021). Society for the Study of Celiac Disease position statement on gaps and opportunities in coeliac disease. Nature Reviews Gastroenterology & Hepatology, 18(12), 875-884.
  • [15] Hill, I.D., Dirks, M.H., Liptak, G.S., Colletti, R.B., Fasano, A., Guandalini, S., Hoffenberg, E.J., Horvath, K., Murray, J.A., Pivor, M., Seidman, E.G. (2005). Guideline for the diagnosis and treatment of celiac disease in children: Recommendations of the North American Society for pediatric gastroenterology, hepatology and nutrition. Journal of Pediatric Gastroenterology and Nutrition, 40(1), 1-19.
  • [16] Rubio-Tapia, A., Hill, I.D., Kelly, C.P., Calderwood, A.H., Murray, J.A. (2013). ACG clinical guidelines: diagnosis and management of celiac disease. American Journal of Gastroenterology, 108(5), 656-676.
  • [17] Saturni, L., Ferretti, G., Bacchetti, T. (2010). The gluten-free diet: safety and nutritional quality. Nutrients, 2(1), 16-34.
  • [18] Fry, L., Madden, A.M., Fallaize, R. (2018). An investigation into the nutritional composition and cost of gluten-free versus regular food products in the UK. Journal of Human Nutrition and Dietetics, 31(1), 108-120.
  • [19] Melini, V., Melini, F. (2019). Gluten-Free Diet: Gaps and Needs for a Healthier Diet. Nutrients, 11(1), 170.
  • [20] Rostami, K., Bold, J., Parr, A., Johnson, M.W. (2017). Gluten-free diet indications, safety, quality, labels, and challenges. Nutrients, 9(8), 846.
  • [21] Oyarzún, A., Nakash, T., Ayala, J., Lucero, Y., Araya, M. (2016). Following gluten free diet: less available, higher cost and poor nutritional profile of gluten-free school snacks. International Journal of Celiac Disease, 3(3), 102-107.
  • [22] Panagiotou, S., Kontogianni, M.D. (2017). The economic burden of gluten-free products and gluten-free diet: a cost estimation analysis in Greece. Journal of Human Nutrition and Dietetics, 30(6), 746-752.
  • [23] Missbach, B., Schwingshackl, L., Billmann, A., Mystek, A., Hickelsberger, M., Bauer, G., König, J. (2015). Gluten-free food database: the nutritional quality and cost of packaged gluten-free foods. PeerJ, 3, 1337.
  • [24] Miranda, J., Lasa, A., Bustamante, M.A., Churruca, I., Simon, E. (2014). Nutritional differences between a gluten-free diet and a diet containing equivalent products with gluten. Plant Foods for Human Nutrition, 69(2), 182-187.
  • [25] Babio, N., Lladó Bellette, N., Besora-Moreno, M., Castillejo, G., Guillén, N., Martínez-Cerezo, F., Vilchez, E., Roger, E., Hernández-Alonso, P., Salas Salvadó, J. (2020). A comparison of the nutritional profile and price of gluten-free products and their gluten-containing counterparts available in the Spanish market. Nutrición Hospitalaria, 37(4), 814-822.
  • [26] De Temmerman, J., Heeremans, E., Slabbinck, H.,Vermeir, I. (2021). The impact of the Nutri-Score nutrition label on perceived healthiness and purchase intentions. Appetite, 157: 104995.
  • [27] Galan, P., Babio, N., Salas-Salvadó, J. (2019). Nutri-Score: front-of-pack nutrition label useful for public heath in Spain which is supported by as strong scientific background. Nutricion Hospitalaria, 36(5), 1213-1222.
  • [28] Egnell, M., Galan, P., Farpour-Lambert, N.J., Talati, Z., Pettigrew, S., Hercberg, S., Julia, C. (2020). Compared to other front-of-pack nutrition labels, the Nutri-Score emerged as the most efficient to inform Swiss consumers on the nutritional quality of food products. PloS One, 15(2), e0228179.
  • [29] Julia, C., S. Hercberg, and W.H. Organization (2017). Development of a new front-of-pack nutrition label in France: the five-colour Nutri-Score. Public health panorama, 3(4): p. 712-725.
  • [30] Hercberg, S., Touvier, M., Salas-Salvado, J. (2021). The Nutri-Score nutrition label. International Journal for Vitamin and Nutrition Research, 92(3-4), 147-157.
  • [31] Jegede, O., Enns, A., Kantounia, M., Preun, T., Vagianos, K., Suh, M., Blewett, H.C. (2021). Nutritional content and number of gluten-free staple foods available in Winnipeg, Manitoba, Canada. Plant Foods for Human Nutrition, 76(2), 196-202.
  • [32] Hopkins, S., Soon, J.M. (2019). Nutritional quality, cost and availability of gluten-free food in England. British Food Journal, 121(11), 2867-2882.
  • [33] Bodur, M., Tunçer, E., Keser, A. (2021). A study of nutrient and cost analysis of gluten-free packaged products from Turkey. Turkish Bulletin of Hygiene and Experimental Biology, 78(3), 333-342.
  • [34] Mezaize, S., Chevallier, S., Le Bail, A., de Lamballerie, M. Optimization of gluten-free formulations for French-style breads. Journal of Food Science, 74(3), 140-146.
  • [35] Segura, M.E., Rosell, C.M. (2011). Chemical composition and starch digestibility of different gluten-free breads. Plant Foods for Human Nutrition, 66(3), 224-230.
  • [36] Güneş, F.E., Aktaç, Ş., Korkmaz, B.İ.O. (2014). Tüketicilerin gıda etiketlerine yönelik tutum ve davranışları. Akademik Gıda, 12(3), 30-37.
  • [37] Muhammad, H., Reeves, S., Ishaq, S., Mayberry, J., Jeanes, Y.M. (2017). Adherence to a gluten free diet is associated with receiving gluten free foods on prescription and understanding food labelling. Nutrients, 9(7), 705.
  • [38] Guennouni, M., Noureddine, E.K., Aicha, B., Abderraouf, H. (2020). Availability and cost of gluten-free products in Moroccan supermarkets and e-commerce platforms. British Food Journal, 124(1), 1-13.
  • [39] Jnawali, P., Kumar, V., Tanwar, B. (2016). Celiac disease: Overview and considerations for development of gluten-free foods. Food Science and Human Wellness, 5(4), 169-176.
  • [40] Padalino, L., Conte, A., Del Nobile, M.A. (2016). Overview on the general approaches to improve gluten-free pasta and bread. Foods, 5(4), 87.

Türkiye’de Satışa Sunulan Glütensiz Ürünler ile Glüten İçeren Eşdeğerlerinin Besin Ögesi İçeriği ve Maliyet Yönünden Değerlendirilmesi

Yıl 2023, Cilt: 21 Sayı: 3, 264 - 273, 30.10.2023

Sümeyra Sevim Damla Gümüş Mevlüde Kızıl

https://doi.org/10.24323/akademik-gida.1382929

Öz

Bu çalışma, Türkiye’de satılan glütensiz ürünler ile bu ürünlerin glüten içeren eşdeğerlerinin besin ögesi içeriği ve kalitesi ile maliyeti yönünden değerlendirmesi amacıyla gerçekleştirilmiştir. Çalışmaya 29 ürün grubu ve toplam 176 ürün dahil edilmiştir. Ürünler enerji, toplam yağ, doymuş yağ, şeker, protein, tuz, lif ve sodyum içeriği, Nutri-Score değerleri ve satış fiyatları açısından incelenmiştir. Glütensiz ekmek, makarna, şehriye, tuzlu gevrek ve bisküvinin glütenli eşdeğerlerinden daha düşük protein içerdiği saptanmıştır (p<0.05). Glütensiz makarna ve şehriyenin şeker ve lif içeriği glütenli eşdeğerlerine göre düşük, glütensiz yulaf ezmesinin ise enerji içeriğinin eşdeğerine göre daha yüksek olduğu bulunmuştur (p<0.05). Glütenli ve glütensiz ürünlerin toplam yağ, doymuş yağ ve şeker içeriklerinde farklılık saptanmamıştır (p>0.05). Nutri-Score değerlendirmesine göre besin kalitesi glütensiz ürünlerde glütenli ürünlere göre daha yüksek bulunmuştur (p<0.001). Ekmek, makarna, şehriye, grissini/galeta, gofret ve bisküvi gruplarında glütensiz ürünlerin maliyeti eşdeğerlerinden yüksek bulunmuştur (p<0.05). Glütensiz ürün çeşitliliğinin artırılması, bu ürünlerin besin kalitesinin geliştirilmesi ve ürünlerin maliyetini düşürecek çalışmaların yapılması glütensiz diyet uygulayan bireylerin yaşam kalitesinin artırılması ve sağlıklı beslenebilmelerine katkı sağlayacaktır.

Anahtar Kelimeler

Çölyak Glüten Glütensiz gıdalar Besin ögesi Maliyet

Kaynakça

  • [1] De Las Heras-Delgado, S., Nieves Alías-Guerrero, A., Cendra-Duarte, E., Salas-Salvadó, J., Vilchez, E. Roger, E., Hernández-Alonso, P., Babio, N. (2021). Assessment of price and nutritional quality of gluten-free products versus their analogues with gluten through the algorithm of the nutri-score front-of-package labeling system. Food Function, 12(10), 4424-4433.
  • [2] Laurikka, P., Salmi, T., Collin, P., Huntala, H., Mäki, M., Kaukinen, K., Kurppa, K. (2016). Gastrointestinal symptoms in celiac disease patients on a long-term gluten-free diet. Nutrients, 8(7), 429.
  • [3] Leonard, M.M., Sapone, A., Catassi, C., Fasano, A. (2017). Celiac disease and nonceliac gluten sensitivity: a review. JAMA, 318(7), 647-656.
  • [4] Al-Toma, A., Volta, U., Auricciho, R., Castillejo, G., Sanders, D.S., Celliler, C., Mulder, C.J., Lundin, K.E.A. (2019). European Society for the Study of Coeliac Disease (ESsCD) guideline for coeliac disease and other gluten-related disorders. United European Gastroenterol J, 7(5), 583-613.
  • [5] Parzanese, I., Qehajaj, D., Patrinicola, F., Aralica, M., Chiriva-Internati, M., Sanja, S., Elli, L., Grizzi, F. (2017). Celiac disease: From pathophysiology to treatment. World Journal of Gastrointestinal Pathophysiology, 8(2), 27-38.
  • [6] Lebwohl, B., Sanders, D.S., Green, P.H.R. (2018). Coeliac disease. The Lancet, 391(10115), 70-81.
  • [7] Cichewicz, A.B, Mearns, E.S., Taylor, A., Boulanger, T., Gerber, M., Leffler, D.A., Drahos, J., Sanders, D.S., Thomas Craig, K.J., Lebwohl, B. (2019). Diagnosis and treatment patterns in celiac disease. Digestive Diseases and Sciences, 64(8), 2095-2106.
  • [8] Biesiekierski, J.R. (2017). What is gluten? Journal of Gastroenterology and Hepatology, 32 Suppl 1, 78-81.
  • [9] Bagolin do Nascimento, A., Fiates, G.M.R., Anjos, A., Teixeira, E. (2014). Availability, cost and nutritional composition of gluten-free products. British Food Journal, 116(12), 1842-1852.
  • [10] Myhrstad, M.C.W., Slydahl, M., Hellmann, M., Garnweidner-Holme, L., Lundin, K.E.A., Henriksen, C., Telle-Hansen, V.H. (2021). Nutritional quality and costs of gluten-free products: a case-control study of food products on the Norwegian marked. Food & Nutrition Research, Mar 26, 65.
  • [11] Walker, M.M., Ludvigsson, J.F., Sanders, D.S. (2017). Coeliac disease: review of diagnosis and management. Medical Journal of Australia, 207(4), 173-178.
  • [12] Taşkın, B. (2019). Maş fasulyesi (Vigna radiata L.) ve glutensiz gıdalarda kullanım potansiyeli. Akademik Gıda, 17(4), 546-552.
  • [13] S Sainsbury, K., Halmos, E.P., Knowles, S., Mullan, B., Tye-Din, J.A. (2018). Maintenance of a gluten free diet in coeliac disease: The roles of self-regulation, habit, psychological resources, motivation, support, and goal priority. Appetite, 125, 356-366.
  • [14] Pinto-Sanchez, M.I., Silvester, J.A., Lebwohl, B., Leffler, D.A., Anderson, R.P., Therrien, A., Kelly, C.P., Verdu, E.F. (2021). Society for the Study of Celiac Disease position statement on gaps and opportunities in coeliac disease. Nature Reviews Gastroenterology & Hepatology, 18(12), 875-884.
  • [15] Hill, I.D., Dirks, M.H., Liptak, G.S., Colletti, R.B., Fasano, A., Guandalini, S., Hoffenberg, E.J., Horvath, K., Murray, J.A., Pivor, M., Seidman, E.G. (2005). Guideline for the diagnosis and treatment of celiac disease in children: Recommendations of the North American Society for pediatric gastroenterology, hepatology and nutrition. Journal of Pediatric Gastroenterology and Nutrition, 40(1), 1-19.
  • [16] Rubio-Tapia, A., Hill, I.D., Kelly, C.P., Calderwood, A.H., Murray, J.A. (2013). ACG clinical guidelines: diagnosis and management of celiac disease. American Journal of Gastroenterology, 108(5), 656-676.
  • [17] Saturni, L., Ferretti, G., Bacchetti, T. (2010). The gluten-free diet: safety and nutritional quality. Nutrients, 2(1), 16-34.
  • [18] Fry, L., Madden, A.M., Fallaize, R. (2018). An investigation into the nutritional composition and cost of gluten-free versus regular food products in the UK. Journal of Human Nutrition and Dietetics, 31(1), 108-120.
  • [19] Melini, V., Melini, F. (2019). Gluten-Free Diet: Gaps and Needs for a Healthier Diet. Nutrients, 11(1), 170.
  • [20] Rostami, K., Bold, J., Parr, A., Johnson, M.W. (2017). Gluten-free diet indications, safety, quality, labels, and challenges. Nutrients, 9(8), 846.
  • [21] Oyarzún, A., Nakash, T., Ayala, J., Lucero, Y., Araya, M. (2016). Following gluten free diet: less available, higher cost and poor nutritional profile of gluten-free school snacks. International Journal of Celiac Disease, 3(3), 102-107.
  • [22] Panagiotou, S., Kontogianni, M.D. (2017). The economic burden of gluten-free products and gluten-free diet: a cost estimation analysis in Greece. Journal of Human Nutrition and Dietetics, 30(6), 746-752.
  • [23] Missbach, B., Schwingshackl, L., Billmann, A., Mystek, A., Hickelsberger, M., Bauer, G., König, J. (2015). Gluten-free food database: the nutritional quality and cost of packaged gluten-free foods. PeerJ, 3, 1337.
  • [24] Miranda, J., Lasa, A., Bustamante, M.A., Churruca, I., Simon, E. (2014). Nutritional differences between a gluten-free diet and a diet containing equivalent products with gluten. Plant Foods for Human Nutrition, 69(2), 182-187.
  • [25] Babio, N., Lladó Bellette, N., Besora-Moreno, M., Castillejo, G., Guillén, N., Martínez-Cerezo, F., Vilchez, E., Roger, E., Hernández-Alonso, P., Salas Salvadó, J. (2020). A comparison of the nutritional profile and price of gluten-free products and their gluten-containing counterparts available in the Spanish market. Nutrición Hospitalaria, 37(4), 814-822.
  • [26] De Temmerman, J., Heeremans, E., Slabbinck, H.,Vermeir, I. (2021). The impact of the Nutri-Score nutrition label on perceived healthiness and purchase intentions. Appetite, 157: 104995.
  • [27] Galan, P., Babio, N., Salas-Salvadó, J. (2019). Nutri-Score: front-of-pack nutrition label useful for public heath in Spain which is supported by as strong scientific background. Nutricion Hospitalaria, 36(5), 1213-1222.
  • [28] Egnell, M., Galan, P., Farpour-Lambert, N.J., Talati, Z., Pettigrew, S., Hercberg, S., Julia, C. (2020). Compared to other front-of-pack nutrition labels, the Nutri-Score emerged as the most efficient to inform Swiss consumers on the nutritional quality of food products. PloS One, 15(2), e0228179.
  • [29] Julia, C., S. Hercberg, and W.H. Organization (2017). Development of a new front-of-pack nutrition label in France: the five-colour Nutri-Score. Public health panorama, 3(4): p. 712-725.
  • [30] Hercberg, S., Touvier, M., Salas-Salvado, J. (2021). The Nutri-Score nutrition label. International Journal for Vitamin and Nutrition Research, 92(3-4), 147-157.
  • [31] Jegede, O., Enns, A., Kantounia, M., Preun, T., Vagianos, K., Suh, M., Blewett, H.C. (2021). Nutritional content and number of gluten-free staple foods available in Winnipeg, Manitoba, Canada. Plant Foods for Human Nutrition, 76(2), 196-202.
  • [32] Hopkins, S., Soon, J.M. (2019). Nutritional quality, cost and availability of gluten-free food in England. British Food Journal, 121(11), 2867-2882.
  • [33] Bodur, M., Tunçer, E., Keser, A. (2021). A study of nutrient and cost analysis of gluten-free packaged products from Turkey. Turkish Bulletin of Hygiene and Experimental Biology, 78(3), 333-342.
  • [34] Mezaize, S., Chevallier, S., Le Bail, A., de Lamballerie, M. Optimization of gluten-free formulations for French-style breads. Journal of Food Science, 74(3), 140-146.
  • [35] Segura, M.E., Rosell, C.M. (2011). Chemical composition and starch digestibility of different gluten-free breads. Plant Foods for Human Nutrition, 66(3), 224-230.
  • [36] Güneş, F.E., Aktaç, Ş., Korkmaz, B.İ.O. (2014). Tüketicilerin gıda etiketlerine yönelik tutum ve davranışları. Akademik Gıda, 12(3), 30-37.
  • [37] Muhammad, H., Reeves, S., Ishaq, S., Mayberry, J., Jeanes, Y.M. (2017). Adherence to a gluten free diet is associated with receiving gluten free foods on prescription and understanding food labelling. Nutrients, 9(7), 705.
  • [38] Guennouni, M., Noureddine, E.K., Aicha, B., Abderraouf, H. (2020). Availability and cost of gluten-free products in Moroccan supermarkets and e-commerce platforms. British Food Journal, 124(1), 1-13.
  • [39] Jnawali, P., Kumar, V., Tanwar, B. (2016). Celiac disease: Overview and considerations for development of gluten-free foods. Food Science and Human Wellness, 5(4), 169-176.
  • [40] Padalino, L., Conte, A., Del Nobile, M.A. (2016). Overview on the general approaches to improve gluten-free pasta and bread. Foods, 5(4), 87.
Toplam 40 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Araştırma Makaleleri
Yazarlar

Sümeyra Sevim 0000-0001-9724-2628

Damla Gümüş 0000-0002-3099-3432

Mevlüde Kızıl 0000-0003-1380-3243

Yayımlanma Tarihi 30 Ekim 2023
Gönderilme Tarihi 7 Eylül 2022
Yayımlandığı Sayı Yıl 2023 Cilt: 21 Sayı: 3

Kaynak Göster

APA Sevim, S., Gümüş, D., & Kızıl, M. (2023). Türkiye’de Satışa Sunulan Glütensiz Ürünler ile Glüten İçeren Eşdeğerlerinin Besin Ögesi İçeriği ve Maliyet Yönünden Değerlendirilmesi. Akademik Gıda, 21(3), 264-273. https://doi.org/10.24323/akademik-gida.1382929
AMA Sevim S, Gümüş D, Kızıl M. Türkiye’de Satışa Sunulan Glütensiz Ürünler ile Glüten İçeren Eşdeğerlerinin Besin Ögesi İçeriği ve Maliyet Yönünden Değerlendirilmesi. Akademik Gıda. Ekim 2023;21(3):264-273. doi:10.24323/akademik-gida.1382929
Chicago Sevim, Sümeyra, Damla Gümüş, ve Mevlüde Kızıl. “Türkiye’de Satışa Sunulan Glütensiz Ürünler Ile Glüten İçeren Eşdeğerlerinin Besin Ögesi İçeriği Ve Maliyet Yönünden Değerlendirilmesi”. Akademik Gıda 21, sy. 3 (Ekim 2023): 264-73. https://doi.org/10.24323/akademik-gida.1382929.
EndNote Sevim S, Gümüş D, Kızıl M (01 Ekim 2023) Türkiye’de Satışa Sunulan Glütensiz Ürünler ile Glüten İçeren Eşdeğerlerinin Besin Ögesi İçeriği ve Maliyet Yönünden Değerlendirilmesi. Akademik Gıda 21 3 264–273.
IEEE S. Sevim, D. Gümüş, ve M. Kızıl, “Türkiye’de Satışa Sunulan Glütensiz Ürünler ile Glüten İçeren Eşdeğerlerinin Besin Ögesi İçeriği ve Maliyet Yönünden Değerlendirilmesi”, Akademik Gıda, c. 21, sy. 3, ss. 264–273, 2023, doi: 10.24323/akademik-gida.1382929.
ISNAD Sevim, Sümeyra vd. “Türkiye’de Satışa Sunulan Glütensiz Ürünler Ile Glüten İçeren Eşdeğerlerinin Besin Ögesi İçeriği Ve Maliyet Yönünden Değerlendirilmesi”. Akademik Gıda 21/3 (Ekim 2023), 264-273. https://doi.org/10.24323/akademik-gida.1382929.
JAMA Sevim S, Gümüş D, Kızıl M. Türkiye’de Satışa Sunulan Glütensiz Ürünler ile Glüten İçeren Eşdeğerlerinin Besin Ögesi İçeriği ve Maliyet Yönünden Değerlendirilmesi. Akademik Gıda. 2023;21:264–273.
MLA Sevim, Sümeyra vd. “Türkiye’de Satışa Sunulan Glütensiz Ürünler Ile Glüten İçeren Eşdeğerlerinin Besin Ögesi İçeriği Ve Maliyet Yönünden Değerlendirilmesi”. Akademik Gıda, c. 21, sy. 3, 2023, ss. 264-73, doi:10.24323/akademik-gida.1382929.
Vancouver Sevim S, Gümüş D, Kızıl M. Türkiye’de Satışa Sunulan Glütensiz Ürünler ile Glüten İçeren Eşdeğerlerinin Besin Ögesi İçeriği ve Maliyet Yönünden Değerlendirilmesi. Akademik Gıda. 2023;21(3):264-73.
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