Dough quality of bread wheat lacking α-gliadins with celiac disease epitopes and addition of celiac-safe avenins to improve dough quality

Published 2011 View Full Article

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Title
Dough quality of bread wheat lacking α-gliadins with celiac disease epitopes and addition of celiac-safe avenins to improve dough quality
Authors
Keywords
-
Journal
JOURNAL OF CEREAL SCIENCE
Volume 53, Issue 2, Pages 206-216
Publisher
Elsevier BV
Online
2011-01-14
DOI
10.1016/j.jcs.2010.12.004

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