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La sécurité alimentaire en œnologie : cas des protéines végétalesLEFEBVRE, Sandrine; SIECZKOWSKI, Nathalie; VIDAL, Francine et al.Revue française d'oenologie. 2005, Num 210, pp 23-30, issn 0395-899X, 7 p.Article

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Testing for Gluten in FoodsMERMELSTEIN, Neil H.Food technology (Chicago). 2011, Vol 65, Num 2, issn 0015-6639, 74-80 [6 p.]Article

Structural features needed in a glutenin proteinWRIGLEY, Colin.Cereal foods world. 2004, Vol 49, Num 1, pp 36-38, issn 0146-6283, 3 p.Article

What can play the role of gluten in gluten free pasta?MARTI, Alessandra; AMBROGINA PAGANI, Maria.Trends in food science & technology (Regular ed.). 2013, Vol 31, Num 1, pp 63-71, issn 0924-2244, 9 p.Article

And the PDC Winner Is: KSU's Sweet-Tasting and Gluten-Free Waffle Cones!DANIEL, M. J; DODD, A. L.Cereal foods world. 2010, Vol 55, Num 1, pp 9-11, issn 0146-6283, 3 p.Article

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Gluten-Free Foods: Trends, Challenges, and SolutionsO'NEILL, J.Cereal foods world. 2010, Vol 55, Num 5, pp 220-223, issn 0146-6283, 4 p.Article

Effect of moisture content on viscoelastic properties of hydrated gliadinMARTLING, S. E; MULVANEY, S. J; COHEN, C et al.Cereal chemistry. 2004, Vol 81, Num 2, pp 207-219, issn 0009-0352, 13 p.Article

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Structural and Physical Changes in Ultrasound-Assisted Frozen Wet GlutenGUOSHENG SONG; SONG QING HU; LIN LI et al.Cereal chemistry. 2009, Vol 86, Num 3, pp 333-338, issn 0009-0352, 6 p.Article

Isolation of zein using 100% ethanolLAWTON, John W.Cereal chemistry. 2006, Vol 83, Num 5, pp 565-568, issn 0009-0352, 4 p.Article

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PRESERVATION OF COMMERCIAL FISH BALL QUALITY WITH EDIBLE ANTIOXIDANT-INCORPORATED ZEIN COATINGSLIN, Lian-Syun; WANG, Be-Jen; WENG, Yih-Ming et al.Journal of food processing and preservation. 2009, Vol 33, Num 5, pp 605-617, issn 0145-8892, 13 p.Article

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