Skip to main navigation Skip to search Skip to main content

Transglutaminase treatment of wheat and maize prolamins of bread increases the serum IgA reactivity of celiac disease patients

Research output: Contribution to journal › Article › peer-review

62   Link opens in a new tab Scopus citations

Fingerprint

Dive into the research topics of 'Transglutaminase treatment of wheat and maize prolamins of bread increases the serum IgA reactivity of celiac disease patients'. Together they form a unique fingerprint.
Sort by

Keyphrases

Food Science

Pharmacology, Toxicology and Pharmaceutical Science

Agricultural and Biological Sciences