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The digestibility of gluten proteins is reduced by baking and enhanced by starch digestion
Smith F., Pan X., Bellido V., Toole G., Gates F.K., Wickham M., Shewry, P.R., Bakalis S., Padfield P. & E.N.C. Mills
2015;59(October):2034-2043.
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Bibliographic metadata
Type of resource:
Content type:
Publication status:
Accepted
Publication type:
Author list:
Published date:
Article title:
Language:
eng
Volume:
59
Issue:
October
Start page:
2034
End page:
2043
Total:
9
Pagination:
2034-2043
Attached files embargo period:
Immediate release
Attached files release date:
21st December, 2015
Access state:
Active
Institutional metadata
University researcher(s):
Academic department(s):
Record metadata
Manchester eScholar ID:
uk-ac-man-scw:293346
Created by:
Padfield, Philip
Created:
21st December, 2015, 09:53:17
Last modified by:
Padfield, Philip
Last modified:
22nd December, 2015, 12:47:24