Targeted degradation of gluten proteins in wheat flour by prolyl endoprotease and its utilization in low immunogenic pasta for gluten sensitivity population

MLA

Pichan Prabhasankar, et al. “Targeted Degradation of Gluten Proteins in Wheat Flour by Prolyl Endoprotease and Its Utilization in Low Immunogenic Pasta for Gluten Sensitivity Population.” Journal of Cereal Science, vol. 87, May 2019, pp. 59–67. EBSCOhost, https://doi.org/10.1016/j.jcs.2019.03.001.

APA

Pichan Prabhasankar, Swati Sarabhai, & B.V. Mohan Kumar. (2019). Targeted degradation of gluten proteins in wheat flour by prolyl endoprotease and its utilization in low immunogenic pasta for gluten sensitivity population. Journal of Cereal Science, 87, 59–67. https://doi.org/10.1016/j.jcs.2019.03.001

Chicago

Pichan Prabhasankar, Swati Sarabhai, and B.V. Mohan Kumar. 2019. “Targeted Degradation of Gluten Proteins in Wheat Flour by Prolyl Endoprotease and Its Utilization in Low Immunogenic Pasta for Gluten Sensitivity Population.” Journal of Cereal Science 87 (May): 59–67. doi:10.1016/j.jcs.2019.03.001.