Browsing by Author "Χαζίζα, Χριστίνα"
T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
Authors: Chaziza, Christina
Thesis advisor: Spyridaki, Aspasia
Publication Date: 2018-07-23Gluten is a mixture of gliadin and glutenin proteins and is present mostly in wheat, but also in barley, rye and oat. Gliadin is highly resistant to hydrolysis mediated by proteases of the human gastrointestinal tract and ...