Extensive Prolamin Hydrolysis Occurs in Rye Malt Sourdoughs as Evaluated by R5 ELISA Methods.

Jussi Loponen, Päivi Kanerva, Tuula Sontag-Strohm, Hannu Salovaara, M. G. Gänzle

Research output: Chapter in Book/Report/Conference proceedingConference contributionScientific

Original languageEnglish
Title of host publicationProceedings of the 13th international coeliac disease symposium 2009
Number of pages2
Place of PublicationAmsterdam
Publication date2009
PagesP-182
Publication statusPublished - 2009
MoE publication typeB3 Article in conference proceedings
EventInternational coeliac disease symposium - Amsterdam , Netherlands
Duration: 6 Apr 20098 Apr 2009
Conference number: 13

Projects

Sourdough baking and fermentation

Salovaara, H., Loponen, J., Kariluoto, S., Sontag-Strohm, T., Korhola, M. & Häggman, M.

01/01/1980 → …

Project: Research project

Manglin-Food

Salovaara, H., Loponen, J., Kanerva, P., Sontag-Strohm, T. & Brinck, O.

01/01/200730/06/2011

Project: Research project

Cite this

Loponen, J., Kanerva, P., Sontag-Strohm, T., Salovaara, H., & Gänzle, M. G. (2009). Extensive Prolamin Hydrolysis Occurs in Rye Malt Sourdoughs as Evaluated by R5 ELISA Methods. In Proceedings of the 13th international coeliac disease symposium 2009 (pp. P-182). Amsterdam.