A review of gluten detoxification in wheat for food applications: approaches, mechanisms, and implications
Author:
Affiliation:
1. School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P. R. China
Funder
Zhejiang Provincial Natural Science Foundation of China
Major Project of Digital Plus Discipline Construction of Zhejiang Gongshang University
Publisher
Informa UK Limited
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2024.2326618
Reference117 articles.
1. Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges
2. The Effects of Amyloglucosidase, Glucose Oxidase and Hemicellulase Utilization on the Rheological Behaviour of Dough and Quality Characteristics of Bread
3. A comprehensive map of microbial biomarkers along the gastrointestinal tract for celiac disease patients
4. Histologic recovery among children with celiac disease on a gluten-free diet. A long-term follow-up single-center experience
5. Celiac-Related Properties of Chemically and Enzymatically Modified Gluten Proteins
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