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(A) Appearance, (B) aroma, (C) texture, and (D) flavor of dietary phases in the study. Phase A: normal diet and bread of choice with gluten, phase B: gluten-free diet and gluten-free bread, phase C: gluten-free diet and tritordeum bread, phase D: gluten-free diet and wheat bread. Statistical significances were obtained by Mann–Whitney–Wilcoxon test. * p < 0.05; ** p < 0.01; *** p < 0.001; ns, not significant.
