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Digestibility of gluten proteins is reduced by baking and enhanced by starch digestion. (2015)

First Author: Smith F

Attributed to: Mining diversity in cereal (wheat) fibre to improve the nutritional quality of bread funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1002/mnfr.201500262

PubMed Identifier: 26202208

Publication URI: http://europepmc.org/abstract/MED/26202208

Type: Journal Article/Review

Volume: 59

Parent Publication: Molecular nutrition & food research

Issue: 10

ISSN: 1613-4125