Examination of the prolamine content of buckwheat flour by ELISA method
1994
Aubrecht, E. | Molnar, M. (Kozp. Elelmiszerip. Kut. Int. (Hungary))
The prolamin content of buckwheat was estimated by immunochemical method. The result of investigation showed that the gliadin-like protein of the buckwheat flour and grits was very low, there seemed to be appropriate protein source in special gluten free diet for a cealiac patient. However the food made of buckwheat can be applied in the diet of healthy people and overweight patients in slimming cures together with other foods
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