Reduction of toxic gliadin content of wholegrain bread by the enzyme caricain

Overview of attention for article published in Food Chemistry, August 2014

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Reduction of toxic gliadin content of wholegrain bread by the enzyme caricain. https://t.co/MRTYSWvHmh https://t.co/o7O3kagkfd

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Research using a natural enzyme in #papaya called #caricain to reduce toxic gliadin content in bread http://t.co/dG9jlg2FfI #celiac #gluten

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Research using a natural enzyme in #papaya called #caricain to reduce toxic gliadin content in bread http://t.co/dG9jlg2FfI #celiac #gluten

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Research using a natural enzyme in #papaya called #caricain to reduce toxic gliadin content in bread http://t.co/dG9jlg2FfI #celiac #gluten

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