Novel approaches for enzymatic gluten degradation to create high-quality gluten-free products

  • Katharina Anne Scherf* (First Author)
  • , Herbert Wieser (Co-Author)
  • , Peter Koehler (Last Author)
    • *Corresponding author for this work

    Research output: Contribution to journal › Article › peer-review

    104 Scopus citations

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    Food Science