Tritordeum: a novel cereal for food processing with good acceptability and significant reduction in gluten immunogenic peptides in comparison with wheat

1. Vaquero, L.
2. Comino, I.
3. Vivas, S.
4. Rodríguez-Martín, L.
5. Giménez, M.J.
6. Pastor, J.
7. Sousa, C.
8. Barro, F.