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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Библиографическая информация
Elelmezesi Ipar (Hungary)
Том
48
Выпуск
12
ISSN
0013-5909
Нумерация страниц
pp. 332-334
Другие темы
Aliment sante pour homme; Farine de ble
Язык
Венгерский
Примечание
Summaries (De, En, Ru)
4 ref.
Тип
Bibliography; Summary
1996-08-15
AGRIS AP
Поставщик данных
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