IT is generally considered that the major globulins of dicotyledons and the prolamins and glutelins of monocotyledons are reserve proteins, that is, they are digested enzymatically on germination ...

Expert Rev Gastroenterol Hepatol. 2012;6(1):43-55. Improving Gluten Strength Gluten is important to the baking industry because it provides elasticity and shape to dough by forming a network of ...

The safety of oats for people with celiac disease remains unresolved. While oats have attractive nutritional properties that can improve the quality and palatability of the restrictive, low fiber ...

‡ Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Key Laboratory of Industrial Microbiology, College of Bioengineering, Hubei University of Technology, Wuhan ...

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