The interaction of dietary fibres with disulphide bonds (S-S) and a potential strategy to reduce the toxicity of the gluten proteins in coeliac disease

Gary G. Adams; M. Samil Kök; Shahwar Imran; Stephen E. Harding; Mohammad Ilyas; Arthur S. Tatham

doi:10.5661/bger-28-115

The interaction of dietary fibres with disulphide bonds (S-S) and a potential strategy to reduce the toxicity of the gluten proteins in coeliac disease

Gary G. Adams^*, M. Samil Kök, Shahwar Imran, Stephen E. Harding, Mohammad Ilyas, Arthur S. Tatham

^*Corresponding author for this work

Cardiff School of Sport and Health Sciences

Research output: Contribution to journal › Review article › peer-review

6 Citations (Scopus)

Original language	English
Pages (from-to)	115-130
Number of pages	16
Journal	Biotechnology and Genetic Engineering Reviews
Volume	28
DOIs	https://doi.org/10.5661/bger-28-115
Publication status	Published - Jan 2012

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title = "The interaction of dietary fibres with disulphide bonds (S-S) and a potential strategy to reduce the toxicity of the gluten proteins in coeliac disease",

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AU - Imran, Shahwar

AU - Harding, Stephen E.

AU - Ilyas, Mohammad

AU - Tatham, Arthur S.

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JO - Biotechnology and Genetic Engineering Reviews

JF - Biotechnology and Genetic Engineering Reviews

ER -

The interaction of dietary fibres with disulphide bonds (S-S) and a potential strategy to reduce the toxicity of the gluten proteins in coeliac disease

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