The digestibility of gluten proteins is reduced by baking and enhanced by starch digestion

F. Smith, X. Pan, V. Bellido, G. Toole, F.K. Gates, M. Wickham, PR Shewry, S. Bakalis, P. Padfield, E.N.C. Mills

    Research output: Contribution to journalArticlepeer-review

    Original languageEnglish
    Pages (from-to)2034-2043
    Number of pages9
    JournalMolecular Nutrition and Food Research
    Volume59
    Issue numberOctober
    Publication statusPublished - 1 Oct 2015

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