The effect of baking time and temperature on gluten protein structure and celiac peptide digestibility
Olivia J. Ogilvie, Sarah J. Roberts, Kevin H. Sutton, Juliet A. Gerrard, Nigel G. Larsen, Laura J. Domigan
Topics & Concepts
GlutenChemistryGliadinFood scienceIn vitroPeptideGluten freeWheat glutenDigestion (alchemy)BiochemistryChromatographyCeliac Disease Research and ManagementMicroscopic ColitisFood Allergy and Anaphylaxis Research