Improved extraction of prolamins for gluten detection in processed foods

Improved extraction of prolamins for gluten detection in processed foods

www.mtt.fi/afs/pdf/mtt-afs-v20n3p206.pdf

https://doi.org/10.2137/...611797471525

www.mtt.fi/afs/pdf/mtt-afs-v20n3p206.pdf (National Library - Arto)

https://doi.org/10.2137/...611797471525 (National Library - Arto)

eArticle

Kanerva, Päivi ; Sontag-Strohm, Tuula ; Brinck, Outi ; Salovaara, Hannu

Published in: Agricultural and food science 20 (2011) : 3, s. 206-216

Saved in:

Language

English

Classification

udkx 664
agrissc Q01 Q02

Subjects/keywords

vehnä

ohra

kaura

gluteeni

prolamiinit

keliakia

elintarviketekniikka

analyysimenetelmät

valkuaisaineet

rye

wheats

barley

cereals

prolamines

gluten

extraction

coeliac disease

DOI

10.2137/145960611797471525