Food Allergy to Wheat Products: The Effect of Bread Baking and in Vitro Digestion on Wheat Allergenic Proteins. A Study with Bread Dough, Crumb, and Crust

✍ Scribed by Simonato, Barbara; Pasini, Gabriella; Giannattasio, Matteo; Peruffo, Angelo D. B.; De Lazzari, Franca; Curioni, Andrea

• Book ID: 126013568
• Publisher: American Chemical Society
• Year: 2001
• Tongue: English
• Weight: 201 KB
• Volume: 49
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf0104984