What is gluten-free — Levels and tolerances in the gluten-free diet

Author:

Hekkens W. Th. J. M.,van Twist-De Graaf M.

Publisher

Wiley

Subject

Food Science

Reference8 articles.

1. and , in: Handbook of Experimental Immunology, Immunochemistry. Ed. by Vol 1, Chapter 7, Blackwell Scientific Publications, Oxford 1979.

2. and , in: Handbook of Experimental Immunology, Immunochemistry. Ed. by Vol. 1, Chapter 8, Blackwell Scientific Publications, Oxford 1979.

3. in: Methods in Enzymology. Ed. by and , Vol. 34, pp. 723–731. Academic Press, New York 1974.

4. and , in: Immunological Methods. Ed. by and pp. 43–67. Academic Press, New York 1979.

5. and , in: Methods of Enzymology. Ed. by and . Vol. 70, pp. 104–142. Academic Press, New York 1980.

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1. Introduction to Food Allergy;Nutraceutical Proteins and Peptides in Health and Disease;2005-09-29

2. Thermal transitions of gluten-free doughs as affected by water, egg white and hydroxypropylmethylcellulose;Thermochimica Acta;2004-02

3. Celiac Disease;The Cambridge World History of Food;2000-12-07

4. The Nutrients – Deficiencies, Surfeits, and Food-Related Disorders;The Cambridge World History of Food;2000-12-07

5. Wheat Starch Intolerance in Patients With Celiac Disease;Journal of the American Dietetic Association;1997-06

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