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employees of PepsiCo Inc. or Quaker Foods and Snacks (QFS), a subsidiary of PepsiCo, Inc., which funded this research. QFS has a commercial interest in gluten-free foods. The views expressed in this manuscript are those of the authors and do not necessarily reflect the position or policy of PepsiCo Inc.

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Appendix A. Supplementary data

Supplementary data associated with this article can be found, in the online version, at http://dx.doi.org/10.1016/j.foodchem.2016. 08.031 .

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