Article

Developing gluten-free cereals and the role of proteomics in product safety

2020-05-01

Abstract excerpt

In the last decade the gluten free market has grown rapidly, driven by a greater awareness of coeliac disease and gluten intolerance, but also by consumers choosing to follow a gluten-free diet. This has resulted in a greater range of higher quality products being available, however the nutritional profile may still be inferior, and the taste and texture is not the same as traditional wheat-based products. Epitope...

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Literature Corpus work: 2d2906ab-7722-5359-83ed-c9e4ed269d3a
DOI: 10.1016/j.jcs.2020.102932

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