Organic acids in bread-making affecting gluten structure and digestibility
Ana Elisa Ramos Magalhães, Maria Isabel Landim Neves, Bruna dos Reis Gasparetto, Fernando Divino Oliveira Júnior, Larissa Ribas Fonseca, Caroline Joy Steel, Rosiane Lopes Cunha
Topics & Concepts
GlutenFood scienceChemistryAscorbic acidGliadinDigestion (alchemy)ImmunogenicityPepsinBread makingBiochemistryImmune systemChromatographyBiologyEnzymeImmunologyCeliac Disease Research and ManagementFood composition and propertiesMicrobial Metabolites in Food Biotechnology