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Effect of heat, pH and shear on digestibility and antigenic characteristics of wheat gluten

Rahaman, T, Vasiljevic, Todor ORCID: 0000-0003-1395-7349 and Ramchandran, Lata (2016) Effect of heat, pH and shear on digestibility and antigenic characteristics of wheat gluten. European Food Research and Technology, 242 (11). 1829 - 1836. ISSN 1438-2377

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Item Type: Article
Uncontrolled Keywords: gluten proteins; heating; pH effect; antigenicity
Subjects: FOR Classification > 0908 Food Sciences
FOR Classification > 1003 Industrial Biotechnology
Faculty/School/Research Centre/Department > College of Health and Biomedicine
Depositing User: Symplectic Elements
Date Deposited: 22 Feb 2017 06:17
Last Modified: 07 Mar 2017 23:09
URI: http://vuir.vu.edu.au/id/eprint/32586
DOI: 10.1007/s00217-016-2682-4
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