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Improving wheat to remove coeliac epitopes but retain functionality

27 Jun 2015

Abstract excerpt

Coeliac disease is an intolerance triggered by the ingestion of wheat gluten proteins. It is of increasing concern to consumers and health professionals as its incidence appears to be increasing. The amino acid sequences in gluten proteins that are responsible for triggering responses in sensitive individuals have been identified showing that they vary in distribution among and between different groups of gluten...

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PMID: 26937068
DOI: 10.1016/j.jcs.2015.06.005

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