Results 331 to 340 of about 71,432 (357)
Some of the next articles are maybe not open access.

Effect of Condensed Tannin Profile on Wheat Flour Dough Rheology.

Journal of Agricultural and Food Chemistry, 2016
Audrey L. Girard   +4 more
semanticscholar   +1 more source

Gluten chorea

Clinical Neurology and Neurosurgery, 2015
Carlos Andrade   +3 more
openaire   +2 more sources

Aggregation behaviors of glutens, glutenins and gliadins from various wheats.

, 1976
T. Arakawa, H. Morishita, D. Yonezawa
semanticscholar   +1 more source

Soluble Dietary Fiber Fractions in Wheat Bran and Their Interactions with Wheat Gluten Have Impacts on Dough Properties.

Journal of Agricultural and Food Chemistry, 2016
Qian Li   +4 more
semanticscholar   +1 more source

GLUTEN AND MODIFIED GLUTEN

2004
openaire   +2 more sources

GLUTEN-FREE DIETS [PDF]

open access: possibleThe Lancet, 1967
openaire   +3 more sources

Effect of Varying Protein Content and Glutenin-to-Gliadin Ratio on the Functional Properties of Wheat Dough

, 1999
S. Uthayakumaran   +3 more
semanticscholar   +1 more source

Preosjetljivost na gluten

2017
Gluten je široko prisutan u prehrani suvremenog čovjeka. Usporedno s tim u porastu je preosjetljivost na gluten te celijakija kao najteži oblik. Celijakija je genetički predisponirana kronična upal­na bolest crijeva uzrokovana glutenom. Provođenjem seroloških testova prevalen­cija celijakije je u porastu.
openaire   +2 more sources

Imported gluten‐free foods: free of gluten?

Medical Journal of Australia, 2015
openaire   +3 more sources

Biochemical Analysis and Rheological Properties of Gluten Modified by Transglutaminase

, 2000
C. Larré   +5 more
semanticscholar   +1 more source
celiac disease
humans
3. good health
2. zero hunger
gluten
diet, gluten-free
male
adult
gliadin
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