Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten

Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten. Scherf K, Catassi C, Chirdo F, Ciclitira P, Feighery C, Gianfrani C, Koning F, Lundin KEA, Masci S, Schuppan D, Smulders MJ, Tranquet O, Troncone R, Koehler P.