Results 301 to 308 of about 95,098 (308)

Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage – A review from gluten, glutenin and gliadin perspectives

Trends in Food Science and Technology, 2015
Pei Wang
exaly  

Gluten.

2011
openaire   +1 more source

Gluten-Sensitive Enteropathy

Clinics in Gastroenterology, 1976
openaire   +2 more sources

Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients

Trends in Food Science and Technology, 2010
exaly  

Wet Gluten, Dry Gluten, Water-Binding Capacity, and Gluten Index

2009
openaire   +1 more source

Gluten

2008
openaire   +1 more source

DIAGNOSING GLUTEN INTOLERANCE

The Lancet, 1981
openaire   +2 more sources

Gluten

2003
openaire   +1 more source