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- Malalgoda, Maneka; Meinhardt, Steven W.; Simsek, Senay
- Food chemistry 2018 v.264 pp. 101-107
- gliadin, etc ; Hordeum vulgare subsp. vulgare; Secale cereale; Triticum aestivum; barley; breeding; celiac disease; chemistry; cultivars; epitopes; hard red spring wheat; peptides; rye; spring wheat; wheat protein; Show all 15 Subjects
- ... Celiac disease (CD) develops in genetically susceptible individuals as a result of ingesting gluten-forming proteins found in cereals, such as wheat (Triticum aestivum L.), rye (Secale cereale L.) and barley (Hordeum sativum L.). There are claims that breeding practices have changed wheat protein chemistry over the years and this has resulted in modern wheat being more antigenic in terms of CD as ...