Search Results - Leszczynska, J.,Technical Univ. of Lodz (Poland). Inst. of General Food Chemistry

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    Evaluation of immunoreactivity of wheat bread made from fermented wheat flour

    Evaluation of immunoreactivity of wheat bread made from fermented wheat flour by 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

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    The usefulness of rabbit anti-QQQPP peptide antibodies to wheat flour antigenicity studies

    The usefulness of rabbit anti-QQQPP peptide antibodies to wheat flour antigenicity studies by 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

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