Production of Flours with Reduced Epitope Content Using Milling Technology
Author:
Affiliation:
1. The New Zealand Institute for Plant & Food Research Limited, Private Bag 4704, Christchurch Mail Centre, Christchurch 8140, New Zealand.
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-10-15-0208-R
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1. Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients
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4. Production of a panel of recombinant gliadins for the characterisation of T cell reactivity in coeliac disease
5. The Intestinal T Cell Response to α-Gliadin in Adult Celiac Disease Is Focused on a Single Deamidated Glutamine Targeted by Tissue Transglutaminase
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4. Food processing and breeding strategies for coeliac-safe and healthy wheat products;Food Research International;2018-08
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