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Liña 47: 75-80. Effects of wheat variety and processing conditions in experimental bread-baking studied by univariate and [[multivariate analysis]].</ref> A mellora do glute (isto é, incrementar a súa elasticidade) afecta á textura dos produtos de panadaría. Liña 94: \| title = Pet Foods \| accessdate = 2007-08-14 \| publisher = International Wheat Gluten Association \| ~~archiveurl~~ url= ~~http://web.archive.org/web/20071007175039/~~http://www.iwga.net/04_pet.htm ~~<!-- Bot retrieved archive -->~~ \| archiveurl = http://web.archive.org/web/20071007175039/http://www.iwga.net/04_pet.htm \| archivedate = 2007-10-07}}</ref> Liña 121 ⟶ 122: \| year = 2005 \| accessdate = 2007-08-14}} </ref> As porcentaxes son semellantes na poboación de todo o mundo.<ref name=VanHeelWest>{{Cita publicación periódica \| author = van Heel D, West J \| title = Recent advances in coeliac disease \| url = http://gut.bmjjournals.com/cgi/content/full/55/7/1037 \| journal = Gut \| volume = 55 \| issue = 7 \| pages = 1037–46 \| year = 2006 \| pmid = 16766754 \| doi = 10.1136/gut.2005.075119 \| pmc = 1856316}}</ref> A alerxia ao trigo e mais a celiaquía son doenzas distintas.<ref>{{cite web \|url=http://www.food.gov.uk/multimedia/pdfs/allergyfactsheettwo.pdf \|title=Food intolerance and coeliac disease \|publisher=Food Standards Agency \|year=2006 \|month=September \|format=PDF \|accessdate=8 September 2009}}</ref> == Notas ==▼ {{Listaref\|2}}▼ == Véxase tamén == === Outros artigos=== * [[Celiaquía]] * [[Gliadina]] ▲== Notas == ▲{{Listaref}} === Ligazóns externas === * {{Cite web \|last1=Curtis \|first1=B.C. \|last2=Rajaram \|first2=S. \|last3=Macpherson \|first3=H.G. \|title=Bread Wheat, Improvement and production — FAO Plant Production and Protection Series No. #30. \|url=http://www.fao.org/DOCREP/006/Y4011E/y4011e05.htm \|accessdate=2007-08-21}} * {{Cite web\|last=Pfluger \|first=Laura\|title=Marker Assisted Selection in Wheat, ''Quality traits. Gluten Strength'', Coordinated Agricultural Project (funded by USDACREES) \|url=http://maswheat.ucdavis.edu/protocols/gluten/index.htm \|accessdate=2007-09-29~~\|postscript=<!--None-->~~}}▼ ~~\|postscript=<!--None-->~~ * {{Cita libro \|publisher=USDA Cereal Disease Laboratory\|title=Agricultural Databases, Statistics etc. \|url=http://www.ars.usda.gov/Main/docs.htm?docid=11017\|accessdate =2007-9-2007 ~~\|postscript=<!--None-->~~}}▼ }} * {{Cita libro \|last=Wieser \|first=H.\|title=Cereal Chemistry and Dough Properties, KL1-''Gluten Chemistry''▼ * {{Cite web\|last=Pfluger \|first=Laura \|publisher=German Research Centre of Food Chemistry and Cereal Chemistry and Hans-Dieter-Belitz-Institute for Cereal Grain Research, D-85748 Garching, Germany\|year=2007 \|url=http://fp.cerealsandeurope.net/events/sourdough/session1.htm \|accessdate=2007-09-27 }}▼ ▲\|title=Marker Assisted Selection in Wheat, ''Quality traits. Gluten Strength'', Coordinated Agricultural Project (funded by USDACREES) \|url=http://maswheat.ucdavis.edu/protocols/gluten/index.htm \|accessdate=2007-09-29\|postscript=<!--None--> }} * {{Cita libro \|publisher=USDA Cereal Disease Laboratory ▲\|title=Agricultural Databases, Statistics etc. \|url=http://www.ars.usda.gov/Main/docs.htm?docid=11017\|accessdate =2007-9-2007 \|postscript=<!--None--> }} * {{Cita libro \|last=Wieser \|first=H. ▲\|title=Cereal Chemistry and Dough Properties, KL1-''Gluten Chemistry'' ▲\|publisher=German Research Centre of Food Chemistry and Cereal Chemistry and Hans-Dieter-Belitz-Institute for Cereal Grain Research, D-85748 Garching, Germany ~~\|year=2007 \|url=http://fp.cerealsandeurope.net/events/sourdough/session1.htm \|accessdate=2007-09-27 \|postscript=<!--None-->~~ }} * {{Cita libro \|last1=Wrigley \|first1=C.W \|last2=Bekes \|first2=F. \|last3=Bushuk \|first3=W \|title=The Gluten Composition of Wheat Varieties and Genotypes\|publisher=AACC International \|year=2006 \|url=http://aaccnet.org/grainbin/gluten_gliadin.asp \|isbn=1-891127-51-9 \|accessdate=2007-09-21 }} ~~\|publisher=AACC International \|year=2006 \|url=http://aaccnet.org/grainbin/gluten_gliadin.asp \|isbn=1-891127-51-9 \|accessdate=2007-09-21 \|postscript=<!--None-->~~ }} [[Categoría:Proteínas]]

Glute: Diferenzas entre revisións