The use of transglutaminase in the reduction of immunoreactivity of wheat flour
Author:
Publisher
Informa UK Limited
Subject
Agronomy and Crop Science,Immunology,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/09540100600870279
Reference25 articles.
1. Food allergens
2. The Intestinal T Cell Response to α-Gliadin in Adult Celiac Disease Is Focused on a Single Deamidated Glutamine Targeted by Tissue Transglutaminase
3. Food allergy to wheat: differences in immunoglobulin E-binding proteins as a function of age or symptoms
4. Food Chemistry
5. Relative power of linkage and transmission disequilibrium test strategies to detect non-HLA linked coeliac disease susceptibility genes
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