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.
Aldizkaria:
Journal of the Science of Food and Agriculture

ISSN: 1097-0010,  0022-5142

Argitalpen urtea: 2018

Alea: 98

Zenbakia: 6

Orrialdeak: 2201-2209

Mota: Artikulua

DOI: 10.1002/JSFA.8705 GOOGLE SCHOLAR
Datuen iturria: Scopus