Tracking celiac disease-triggering peptides and whole wheat flour quality as function of germination kinetics-Reference-Cited by-同舟云学术

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Tracking celiac disease-triggering peptides and whole wheat flour quality as function of germination kinetics

Published:2018-10 Issue: Volume:112 Page:345-352
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Boukid Fatma^ORCID,Prandi Barbara^ORCID,Vittadini Elena,Francia Enrico,Sforza Stefano^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference52 articles.

1. Approved methods of analysis;AACC International,1999

2. Physicochemical properties of flours and starches derived from traditional Indonesian tubers and roots;Aprianita;Journal of Food Science and Technology,2014

3. Celiac lesion T cells recognize epitopes that cluster in regions of gliadins rich in proline residues;Arentz-Hansen;Gastroenterology,2002

4. Effect of flour particle size and damaged starch on the quality of cookies;Barak;Journal of Food Science and Technology,2014

5. Developments in bread making processes;Belderok;Plant for Human Nutrition,2000

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