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GrainGenes Keyword Report: sprue

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Keyword

sprue

Quoted in

Di Cagno R et al. (2004) Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients Applied and Environmental Microbiology 70:1088-1096. Mothes T and Stern M (2003) How gluten-free is gluten-free, and what does this mean to coeliac patients? European Journal of Gastroenterology and Hepatology 15:461-463. Valdes I et al. (2003) Innovative approach to low-level gluten determination in foods using a novel sandwich enzyme-linked immunosorbent assay protocol European Journal of Gastroenterology and Hepatology 15:465-474.

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