Novel Approaches to Gluten Degradation
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-030-73898-3_13
Reference97 articles.
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2. Altpeter, F., Vasil, V., Srivastava, V., & Vasil, I. K. (1996). Integration and expression of the high-molecular-weight glutenin subunit 1Ax1 gene into wheat. Nature Biotechnology, 14(9), 1155.
3. Anderson, R. P., & Jabri, B. (2013). Vaccine against autoimmune disease: Antigen-specific immunotherapy. Current Opinion in Immunology, 25(3), 410–417.
4. Angioloni, A., & Collar, C. (2012a). Effects of pressure treatment of hydrated oat, finger millet and sorghum flours on the quality and nutritional properties of composite wheat breads. Journal of Cereal Science, 56(3), 713–719.
5. Angioloni, A., & Collar, C. (2012b). Promoting dough viscoelastic structure in composite cereal matrices by high hydrostatic pressure. Journal of Food Engineering, 111(4), 598–605.
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