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

Academic Article
Publication Date:
2021
abstract:
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.
Iris type:
01.01 Articolo in rivista
Keywords:
gluten; celiac disease; gluten-free food; hydrolysed beer
List of contributors:
Authors of the University:
Handle:
https://iris.cnr.it/handle/20.500.14243/411602
Published in:
FRONTIERS IN NUTRITION
Journal