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

Frances Smith, Xiaoyan Pan, Vincent Bellido, Geraldine A. Toole, Fred K. Gates, Martin S. J. Wickham, Peter R Shewry, Serafim Bakalis, Philip Padfield, Clare Mills

Research output: Contribution to journal › Article › peer-review

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Food Science