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

Publisher： John Wiley & Sons Inc

E-ISSN： 1613-4133|59|10|2034-2043

ISSN： 1613-4125

Source： MOLECULAR NUTRITION & FOOD RESEARCH, Vol.59, Iss.10, 2015-10, pp. : 2034-2043

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

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