Abstract:The paper addresses the problem of production of foodstuffs for people suffering from diagnosed celiacia. There are no ways of pharmacological treatment of this group of people. The only possibility to maintain their optimal living standards is a life-long gluten-free diet. Grain-based proteins (wheat gliadins, rye secalines, barley hordeins, and oat avenines) and products of their processing are the disease triggers. Most often one generally accepted term “wheat gluten” is used instead of all these species. C… Show more
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