4.3 Article

Gluten-free Sourdough Wheat Baked Goods Appear Safe for Young Celiac Patients: A Pilot Study

Related references

Note: Only part of the references are listed.
Article Biochemistry & Molecular Biology

VSL#3 probiotic preparation has the capacity to hydrolyze gliadin polypeptides responsible for Celiac Sprue

M De Angelis et al.

BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR BASIS OF DISEASE (2006)

Article Gastroenterology & Hepatology

Intestinal digestive resistance of immunodominant gliadin peptides

F Hausch et al.

AMERICAN JOURNAL OF PHYSIOLOGY-GASTROINTESTINAL AND LIVER PHYSIOLOGY (2002)