Determination of gluten in glucose syrups

Journal of Food Composition and Analysis

Volumn 22, Issue 7-8, 2009, Pages 762-765

  Dostalek P ^b   Gabrovska D ^a   Rysova J ^a   Mena, M C ^c   Hernando, A ^c   Mendez E ^c   Chmelik J ^d   Salplachta J ^d  

^a FOOD RESEARCH INSTITUTE PRAGUE   (Czech Republic)

^b INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

^c CENTRO NACIONAL DE BIOTECNOLOGÍA   (Spain)

^d INSTITUTE OF ANALYTICAL CHEMISTRY   (Czech Republic)

Author keywords

Celiac disease; Food analysis; Food composition; Glucose syrup; Gluten determination; Gluten free foods; MALDI TOF MS; Sandwich and competitive ELISA method

Indexed keywords

THEOBROMA CACAO;

EID: 70350618468     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2009.01.018     Document Type: Article

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