Now showing items 1-1 of 1

  • Gluten: Allergy – Intolerance - Sensitivity.

    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: 2018-07-23
    Gluten 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 ...