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the 18th EUCARPIA General Congress, 9–12 September 2008, Valencia, Spain, pp. 553–557. Branlard, G., Dardevet, M., Amiour, N., Igrejas, G. 2003. Allelic diversity of HNW and LMW gluten subunits and omega

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.R., Halford N.G., Lafiandra D. 2003. Genetics of wheat gluten proteins genetics of wheat gluten proteins. Advances in Genetics 49 :111–184. Lafiandra D. Genetics of wheat gluten proteins

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with celiac disease on gluten-free diet using an endoscopic approach that avoids the need for biopsy: a double-center study. Endoscopy, 2007, 39 , 46–51. Cesaro P. A highly

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, and therefore procurement of immature rice grains as raw material is easy and cheap. However, it should be emphasized that IRGF should be stabilised before use for food safety reasons. Moreover, due to being gluten-free, IRGF is also a promising

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. Gluten polypeptides as useful genetic markers of dough quality in Australian wheats. Australian J. Agric. Res. 41 :289–306. Gupta R.B. Gluten polypeptides as useful genetic markers

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177 Payne, P.I., Jackson, E.A., Holt, L.M. 1984. The association between g-gliadin 45 and gluten strength in durum wheat varieties. A direct casual effect on the result of genetic linkage. J

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use of response surface methodology to optimise malting conditions of proso millet ( Panicum miliaceum L.) as a raw material for gluten-free foods. J. Inst. Brew., 113, 280–292. Kreisz S

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Cereal Research Communications
Authors: G. Peymanpour, B. Sorkhilalehloo, K. Rezaei, G. Najafian, and B. Pirayeshfar

gluten content of wheat flour (Glutamic). International Association for Cereal Science and Technology. Vienna, Austria. Mechanical determination of the wet gluten content of wheat flour (Glutamic

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widely available, consumer acceptability of products made with composite flour have been well acknowledged in many parts of the world (Edema & sanni, 2008). The use of composite flour derived from tubers and legumes act as a gluten-free substrate, which

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, calcium, fibre, and whole grain. While for an average customer gluten-free (2.3) and lactose-free (2.4) labels are of less importance, both the lactose-free (4.2) and gluten-free (3.1) labels are more prioritised by the lactose sensitive group. Therefore

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