• Home
  • Archives
    • Archive 2020
      • Volume 01/2020
    • Archive 2019
      • Volume 01/2019
      • Volume 02/2019
    • Archive 2018
      • Volume 01/2018
    • Archive 2017
      • Volume 01/2017
    • Archive 2016
      • Volume 01/2016
      • Volume 02/2016
    • Archive 2015
      • Volume 01/2015
      • Volume 02/2015
    • Archive 2014
      • Volume 01/2014
      • Volume 02/2014
    • Archive 2013
      • Volume 01/2013
      • Volume 02/2013
    • Archive 2012
      • Volume 01/2012
      • Volume 02/2012
    • Archive 2011
      • Volume 01/2011
  • List of keywords
  • Submissions
    • Guidelines for Authors
    • Publication Ethics
  • Editorial Board
  • Contacts
MASO-INTERNATIONAL

pseudocereals

The protein profile of cereals, pseudocereals and legumes

Authors: Dana Rajnincová, Andrea Špaleková, Zdenka Gálová and Kvetoslava Romanová
Keywords: cereals, legumes, proteins, pseudocereals

Cereal grains are a major source of dietary energy and nutrients worldwide. Gluten proteins from wheat (prolamins and glutelins) play a crucial role in the bakery industry. However, gluten also causes a negative response in a small subset of the population which suffers from coeliac disease. This is one reason for the incorporation of alternative … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2017

Search site

Current Issue

Current issue

MASO INTERNATIONAL 1/2020
ISSN 1805-5281 (printed)
ISSN 1805-529X (online)

Archive

Copyright © 2025 MASO-INTERNATIONAL.