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Immunoreactivity of chemically cross-linked gluten and hydrolysates of wheat flour
(Wydawnictwo Politechniki ŁódzkiejLodz University of Technology. Press, 2011)
The immunoreactivity of gluten and wheat flour proteins crosslinked with chosen chemical reagents was investigated. Native proteins and flour hydrolysates subject to enzymatic proteolysis with collagenase and subtilisin ...