Definition of the “Purity Protocol” for Producing Gluten-Free Oats-Reference-Cited by-同舟云学术

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Definition of the “Purity Protocol” for Producing Gluten-Free Oats

Published:2017-05 Issue:3 Volume:94 Page:377-379
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Allred Laura K.¹,Kupper Cynthia¹,Iverson Gary²,Perry Tracy B.³,Smith Seaton⁴,Stephen Robert⁵

Affiliation:

1. Gluten Intolerance Group of North America, Auburn, WA, U.S.A.

2. Montana Gluten Free Processors LLC, Belgrade, MT, U.S.A.

3. Cream Hill Estates, Ltd., LaSalle (Montreal), QC, Canada.

4. Gluten Free Harvest/Canyon Oats, Powell, WY, U.S.A.

5. Avena Foods Limited, Regina, SK, Canada.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference1 articles.

Cited by 15 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. How to reduce gluten in foods: a critical review of patents;International Journal of Food Science & Technology;2024-09-10

2. Screening and use of nutritional and health-related benefits of the minor crops;Developing Sustainable and Health Promoting Cereals and Pseudocereals;2023

3. Commercial oats in gluten-free diet: A persistent risk for celiac patients;Frontiers in Nutrition;2022-10-06

4. Effect of additional water supply during grain filling on protein composition and epitope characteristics of winter oats;Current Research in Food Science;2022

5. Regulatory and Labelling;Challenges and Potential Solutions in Gluten Free Product Development;2021-12-04

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