Temperature and Raw Material Impact on Gluten Digestibility and Immunoreactive Peptides in Wheat, Rye, and Barley (Hordeum vulgare)

proteomics_project_reference — a durable, citable reference into the African DSI DataBank's federated catalog.

Last updated 8/26/2026, 2:12:57 AM

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African DSI DataBank. Temperature and Raw Material Impact on Gluten Digestibility and Immunoreactive Peptides in Wheat, Rye, and Barley (Hordeum vulgare). AFDSI-PROJREF-188. 2026. https://hub.africandsidatabank.africa/cite/AFDSI-PROJREF-188 Mirrored from data source: PRIDE: https://www.ebi.ac.uk/pride/archive/projects/PXD080314.Copy citation

@misc{AFDSIPROJREF188,
  title        = {Temperature and Raw Material Impact on Gluten Digestibility and Immunoreactive Peptides in Wheat, Rye, and Barley (Hordeum vulgare)},
  author       = {{African DSI DataBank}},
  year         = {2026},
  howpublished = {\url{https://hub.africandsidatabank.africa/cite/AFDSI-PROJREF-188}},
  note         = {African DSI DataBank citable identifier AFDSI-PROJREF-188; Mirrored from data source: PRIDE: https://www.ebi.ac.uk/pride/archive/projects/PXD080314}
}

AFDSI-PROJREF-188 is a stable, resolvable local identifier — not a registered DOI. See Terms of use's "Citation policy" for the full explanation.