@inbook{18640b977c284a8f8011d8b84db90205,
title = "Section XI. Functional Foods: Gluten-Free Cereal Products as a Functional Food",
keywords = "Gluten-free bread protein sources, Gluten-free cereal product as functional food, Transglutaminase (TG: protein-glutamine g-glutamyltrans-ferase, EC 2.3.2.13)",
author = "Arendt, \{Elke K.\} and Moore, \{Michelle M.\}",
year = "2006",
month = aug,
day = "1",
doi = "10.1002/9780470113554.ch45",
language = "English",
isbn = "9780470049648",
volume = "1",
pages = "1017--1036",
booktitle = "Handbook of Food Products Manufacturing",
publisher = "John Wiley \& Sons, Inc.",
}