Gluten: General Aspects and International Regulations for Products for Celiac People

Author:

Navarro Virginia,del Pilar Fernández-Gil María,Simón Edurne,Bustamante María Ángeles

Publisher

Springer International Publishing

Reference51 articles.

1. Rosell CM, Barro F, Sousa C, Mena MC. Cereals for developing gluten-free products and analytical tools for gluten detection. J Cereal Sci. 2014;59(3):354–64.

2. Belitz H-D, Grosch W, Schieberle P. Food chemistry. 4th revised and extended ed. Berlin Heidelberg: Springer; 2009.

3. Osborne TB. The proteins of the wheat kernel. Publication No. 84. Washington D.C: Carnegie Institution of Washington, Press of Judd & Detweiler, Inc; 1907.

4. Shewry PR, Halford NG. Cereal seed storage proteins: structures, propertes and role ingrain utilization. J Exp Bot. 2002;53(370):947–58. doi: 10.1093/jexbot/53.370.947 .

5. Kanerva P. Immunochemical analysis of prolamins in gluten-free foods (dissertation). EKT series 1530. University of Helsinki. Dep Food Environ Sci. 2011. p. 1–94. ISBN 978-952-10-7252-9.

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