Open AccessComparison of Allergy-Inducible Wheat Protein Contents among Imported and Domestic Wheat Flours in Korea
Author(s) -
Ju Hee Kim,
Pyo June Pak,
Jung-Gon Kim,
Young-Keun Cheong,
Chon-Sik Kang,
Nam Taek Lee,
Namhyun Chung
Publication year - 2016
Publication title -
journal of applied biological chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.229
H-Index - 18
eISSN - 2234-7941
pISSN - 1976-0442
DOI - 10.3839/jabc.2016.001
Subject(s) - glutenin , gliadin , wheat flour , food science , chemistry , wheat allergy , wheat bread , gluten , food allergy , agronomy , allergy , biology , gene , biochemistry , protein subunit , immunology
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