A grounded guide to gluten how modern genotypes and processing impact wheat sensitivity

Comprehensive Reviews in Food Science and Food Safety

Volumn 14, Issue 3, 2015, Pages 285-302

  Kucek, Lisa Kissing ^a   Veenstra, Lynn D ^a   Amnuaycheewa, Plaimein ^b   Sorrells, Mark E ^a  

^a Department of Obstetrics Gynecology   (United States)

^b KING MONGKUT'S UNIVERSITY OF TECHNOLOGY NORTH BANGKOK   (Thailand)

Author keywords

Celiac disease; Food allergy; Food processing; Gluten; Inulin; Wheat

Indexed keywords

ALLERGIES; FOOD PROCESSING; PLANTS (BOTANY); POLYSACCHARIDES;

CELIAC DISEASE; FOOD ALLERGIES; GLUTEN; INULIN; WHEAT;

PROCESSING;

TRITICUM AESTIVUM; TRITICUM MONOCOCCUM;

EID: 84927039516     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12129     Document Type: Article

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