Article

Genetic and environmental factors affecting pathogenicity of wheat as related to celiac disease

2014-01-01

Abstract excerpt

Gluten proteins are the basis of the rheological properties of wheat derived products, such as bread and pasta. Their particular amino acidic composition (high proline and glutamine content) is responsible for the poor gluten digestibility. Some of the high molecular weight peptides that are generated in the gastrointestinal tract are involved in an autoimmune entheropathy called celiac disease. In this work we co...

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Identifiers and source

Literature Corpus work: 981d46f7-206b-5c9b-aaa3-e674b1687517
DOI: 10.1016/j.jcs.2013.10.006

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