Tritordeum: a novel cereal for food processing with good acceptability and significant reduction in gluten immunogenic peptides in comparison with wheat.
Luis VaqueroIsabel CominoSantiago VivasLaura Rodríguez-MartínMaría J GiménezJorge PastorCarolina SousaFrancisco BarroPublished in: Journal of the science of food and agriculture (2017)
These results suggest that tritordeum may be an option of interest for general food processing, and especially for those who want to reduce their intake of gluten. However, it is not suitable for celiac disease sufferers as it contains gluten. © 2017 Society of Chemical Industry.
Keyphrases