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The effect of dough mixing speed and work input on the structure, digestibility and celiac immunogenicity of the

Olivia Ogilvie1, Sarah Roberts2, Kevin Sutton2

  • 1School of Biological Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand; Plant & Food Research, Private Bag 4704, Christchurch Mail Centre, Christchurch 8140, New Zealand.

Food Chemistry
|May 3, 2021
PubMed

Keywords:
33merCeliac diseaseConfocalFood processingImmunogenic peptideMass spectrometryProtein structureShear

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