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Omega‐3 Fatty Acids Used as Cross‐Linkers to Reduce Antigenicity of Wheat Flour |
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| Authors: | Adrian Bartos Iwona Majak Anna Diowksz Joanna Leszczyńska |
| Affiliation: | 1. Institute of General Food Chemistry, Faculty of Biotechnology and Food Science, Lodz University of Technology, Lodz, Poland;2. Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Science, Lodz University of Technology, Lodz, Poland |
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