Impact of the preparation procedure on gliadin, glutenin and gluten contents of wheat starches determined by RP-HPLC and ELISA
Crossref DOI link: https://doi.org/10.1007/s00217-016-2683-3
Published Online: 2016-04-15
Published Print: 2016-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Scherf, Katharina Anne
Text and Data Mining valid from 2016-04-15