Wheat gluten: A functional protein still challenging to replace in gluten‐free cereal‐based foods
Author:
Affiliation:
1. Department of Food and Human Nutritional Sciences University of Manitoba Winnipeg Manitoba Canada
2. Institute of Agrochemistry and Food Technology (IATA‐CSIC) Paterna Spain
Funder
University of Manitoba
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10624
Reference82 articles.
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3. Beccari J. B.(1745).De frumento.De Bononiensi Scientiarum et Artium Atque Academia Commentarii Tomi Secundi. Bononia.
4. The history of wheat cultivation
5. Mini Review: On the Elasticity of Wheat Gluten
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