Evaluation of immunoreactivity of wheat bread made from fermented wheat flour
Leszczynska, J., Technical Univ. of Lodz (Poland). Inst. of General Food Chemistry, Diowksz, A., Technical Univ. of Lodz (Poland). Inst. of Fermentation Technology and Microbiology, Lacka, A., Technical Univ. of Lodz (Poland). Inst. of General Food Chemistry, Wolska, K., Technical Univ. of Lodz (Poland). Inst. of General Food Chemistry, Bartos, A., Technical Univ. of Lodz (Poland). Inst. of General Food Chemistry
Published in Czech Journal of Food Sciences (01.01.2012)
Published in Czech Journal of Food Sciences (01.01.2012)
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Journal Article
The usefulness of rabbit anti-QQQPP peptide antibodies to wheat flour antigenicity studies
Leszczynska, J.,Technical Univ. of Lodz (Poland). Inst. of General Food Chemistry, Lacka, A.,Technical Univ. of Lodz (Poland). Inst. of General Food Chemistry, Bryszewska, M.,Technical Univ. of Lodz (Poland). Inst. of General Food Chemistry, Brzezinska-Blaszczyk, E.,Medical Univ. of Lodz (Poland). Dept. of Experimental Immunology
Published in Czech Journal of Food Sciences (01.01.2008)
Published in Czech Journal of Food Sciences (01.01.2008)
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Journal Article