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Li, Y., Yu, J.M., Goktepe, I. and Ahmedna, M. (2016) The Potential of Papain and Alcalase Enzymes and Process Optimizations to Reduce Allergenic Gliadins in Wheat Flour. Food Chemistry, 196, 1338-1345.
http://dx.doi.org/10.1016/j.foodchem.2015.10.089

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