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Characterization of rye flours and their potential as reference material for gluten analysis.
Xhaferaj, Majlinda; Muskovics, Gabriella; Schall, Eszter; Bugyi, Zsuzsanna; Tömösközi, Sándor; Scherf, Katharina A.
Affiliation
  • Xhaferaj M; Karlsruhe Institute of Technology, Institute of Applied Biosciences, Department of Bioactive and Functional Food Chemistry, Karlsruhe, Germany.
  • Muskovics G; Budapest University of Technology and Economics, Department of Applied Biotechnology and Food Science, Research Group of Cereal Science and Food Quality, Budapest, Hungary.
  • Schall E; Budapest University of Technology and Economics, Department of Applied Biotechnology and Food Science, Research Group of Cereal Science and Food Quality, Budapest, Hungary.
  • Bugyi Z; Budapest University of Technology and Economics, Department of Applied Biotechnology and Food Science, Research Group of Cereal Science and Food Quality, Budapest, Hungary.
  • Tömösközi S; Budapest University of Technology and Economics, Department of Applied Biotechnology and Food Science, Research Group of Cereal Science and Food Quality, Budapest, Hungary.
  • Scherf KA; Karlsruhe Institute of Technology, Institute of Applied Biosciences, Department of Bioactive and Functional Food Chemistry, Karlsruhe, Germany. Electronic address: katharina.scherf@kit.edu.
Food Chem ; 408: 135148, 2023 May 15.
Article in En | MEDLINE | ID: mdl-36549160
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Celiac Disease / Glutens Language: En Journal: Food Chem Year: 2023 Type: Article Affiliation country: Germany
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Celiac Disease / Glutens Language: En Journal: Food Chem Year: 2023 Type: Article Affiliation country: Germany