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- Title
Profile analysis and immunoglobulin E reactivity of wheat protein hydrolysates.
- Authors
Akiyama, Hiroshi; Sakata, Kozue; Yoshioka, Yasuo; Murata, Yoshifumi; Ishihara, Yoshihiro; Teshima, Reiko; Sawada, Jun-ichi; Maitani, Tamio
- Abstract
Wheat protein hydrolysates have been traditionally used as food additives and are now being used in cooking worldwide. There have been a few studies on the relationship between the molecular mass distribution and the immunoglobulin E (IgE) reactivity of the wheat protein hydrolysates.
- Publication
International archives of allergy and immunology, 2006, Vol 140, Issue 1, p36
- ISSN
1018-2438
- Publication type
Journal Article
- DOI
10.1159/000092000