Response to Comment by Calderón de la Barca and Sigala-Robles on Microbial Transglutaminase Used in Bread Preparation at Standard Bakery Concentrations Does Not Increase Immunodetectable Amounts of Deamidated Gliadin.
Andreas HeilKeiichi YokoyamaYoshiyuki KumazawaMartin HilsPublished in: Journal of agricultural and food chemistry (2018)