Tritordeum: a novel cereal for food processing with good acceptability and significant reduction in gluten immunogenic peptides in comparison with wheat
- Vaquero, L.
- Comino, I.
- Vivas, S.
- Rodríguez-Martín, L.
- Giménez, M.J.
- Pastor, J.
- Sousa, C.
- Barro, F.
ISSN: 1097-0010, 0022-5142
Year of publication: 2018
Volume: 98
Issue: 6
Pages: 2201-2209
Type: Article