Potential allergens in durum wheat semolina and pasta: Fate during cooking and digestion

Italian Journal of Food Science

Volumn 16, Issue 2, 2004, Pages 151-163

  Simonato, B ^a   Pasini, G ^b   De Zorzi, M ^b   Vegro, M ^b   Curioni, A ^b  

^a UNIVERSITY OF VERONA   (Italy)

^b UNIVERSITY OF PADOVA   (Italy)

Author keywords

Allergens; Cooking; Digestion; Food allergy; Pasta; Wheat

Indexed keywords

TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 4444363374     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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