Novel approaches for enzymatic gluten degradation to create high-quality gluten-free products
Author:
Funder
Leibniz-Gemeinschaft
German Ministry of Economics and Technology
FEI
Publisher
Elsevier BV
Subject
Food Science
Reference94 articles.
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4. Reduction of toxic gliadin content of wholegrain bread by the enzyme caricain;Buddrick;Food Chemistry,2015
5. Codex standard for foods for special dietary use for persons intolerant to gluten;Codex Standard 118-1979,2015
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