ScienceDaily (July 21, 2010) — Walter and Eliza Hall Institute scientists have identified the three protein fragments that make gluten -- the main protein in wheat, rye and barley -- toxic to people with coeliac disease.
ScienceDaily (July 21, 2010) — Walter and Eliza Hall Institute scientists have identified the three protein fragments that make gluten -- the main protein in wheat, rye and barley -- toxic to people with coeliac disease.
