Temperature and raw material impact on gluten digestibility and immunoreactive peptides in wheat, rye, and barley

Kim Karolin Lorenz, Katharina Anne Scherf

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DOI: 10.1016/j.foodres.2026.120324
Published: 2026-11
Container: Food Research International
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodres.2026.120324,
  title = {Temperature and raw material impact on gluten digestibility and immunoreactive peptides in wheat, rye, and barley},
  author = {Kim Karolin Lorenz and Katharina Anne Scherf},
  year = {2026},
  journal = {Food Research International},
  doi = {10.1016/j.foodres.2026.120324},
  url = {https://doi.org/10.1016/j.foodres.2026.120324}
}

RIS

TY  - JOUR
TI  - Temperature and raw material impact on gluten digestibility and immunoreactive peptides in wheat, rye, and barley
AU  - Kim Karolin Lorenz
AU  - Katharina Anne Scherf
PY  - 2026
JO  - Food Research International
DO  - 10.1016/j.foodres.2026.120324
UR  - https://doi.org/10.1016/j.foodres.2026.120324
ER  -

APA

Lorenz, K. K., & Scherf, K. A. (2026). Temperature and raw material impact on gluten digestibility and immunoreactive peptides in wheat, rye, and barley. Food Research International. https://doi.org/10.1016/j.foodres.2026.120324

Source records

crossref · retrieved 2026-09-27T08:19:04.693Z