Improvement of digestibility, reduction in allergenicity, and induction of oral tolerance of wheat gliadin by deamidation

Kumagai, H.(Nihon Univ., Fujisawa, Kanagawa (Japan)) ; Suda, A ; Sakurai, H ; Kumagai, H ; Arai, S ; Inomata, N ; Ikezawa, Z

Bioscience, biotechnology, and biochemistry, 2007-04, Vol.71 (4), p.977-985 [Periódico revisado por pares]

Tokyo: Japan Society for Bioscience, Biotechnology, and Agrochemistry

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