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Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten

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https://hal.inrae.fr/hal-03152026
Contributor : Olivier Dupre <>
Submitted on : Thursday, February 25, 2021 - 11:23:34 AM
Last modification on : Friday, February 26, 2021 - 3:01:58 AM

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Katharina Anne Scherf, Carlo Catassi, Fernando Chirdo, Paul Ciclitira, Conleth Francis Feighery, et al.. Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten. Frontiers in nutrition, Frontiers media, 2021, 7, pp.626712. ⟨10.3389/fnut.2020.626712⟩. ⟨hal-03152026⟩

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