Day L, Augustin MA, Batey IL, Wrigley, CW (February 2006). «Wheat-gluten uses and industry needs». Trends in Food Science & Technology (Review) 17 (2): 82–90. doi:10.1016/j.tifs.2005.10.003. «Given the unique properties of wheat gluten, it is not surprising that it has been the subject of intense attention by the food industry. (...) Gluten does have economic benefits over and above the more expensive milk- or soy-protein products (Table 1), and its functional properties, which other products cannot duplicate, give it a unique place among the various protein products. (...) Unlike whey and soy proteins, gluten or wheat proteins are not high in biological value and have not been widely researched for nutritional advantages.»
Biesiekierski JR (2017). «What is gluten?». J Gastroenterol Hepatol (Review) 32 (Suppl 1): 78–81. PMID28244676. doi:10.1111/jgh.13703. «Similar proteins to the gliadin found in wheat exist as secalin in rye, hordein in barley, and avenins in oats, and are collectively referred to as 'gluten'. The gluten found in all of these grains has been identified as the component capable of triggering the immune-mediated disorder, celiac disease.»
«NCF». Arkivert frå originalen 12. april 2021. Henta 18. mars 2021.
nih.gov
ncbi.nlm.nih.gov
Hervé This, « Who discovered the gluten and who discovered its production by lixiviation? », Notes Académiques de l'Académie d'Agriculture de France/Academic Notes from the French Academy of Agriculture, vol. 3, no 3, 2002, p. 1–11 (PMID 11911770, PMCID 1692935, DOI 10.1098/rstb.2001.1024).
Biesiekierski JR (2017). «What is gluten?». J Gastroenterol Hepatol (Review) 32 (Suppl 1): 78–81. PMID28244676. doi:10.1111/jgh.13703. «Similar proteins to the gliadin found in wheat exist as secalin in rye, hordein in barley, and avenins in oats, and are collectively referred to as 'gluten'. The gluten found in all of these grains has been identified as the component capable of triggering the immune-mediated disorder, celiac disease.»
