Diferencies ente revisiones de «Gluten»

|cita= Similar proteins to the gliadin found in wheat exist as secalin in rye, hordein in barley, and avenins in oats and are collectively referred to as “gluten.” Derivatives of these grains such as triticale and malt and other ancient wheat varieties such as spelt and kamut also contain gluten. The gluten found in all of these grains has been identified as the component capable of triggering the immune-mediated disorder, coeliac disease. ''(Esisten proteínes similares a la gliadina que s'atopa nel trigu, como les secalinas nel centenu, les hordeínas na cebada y les aveninas na avena, y denominar colectivamente “gluten.” Derivaos d'estos granos, tales como'l triticale y la malta, y otres variedaes de trigu antigües, tales como la espelta y el kamut, tamién contienen gluten. El gluten atopáu en toos estos granos foi identificáu como'l componente capaz de desencadenar el trestornu mediáu pol sistema inmunitario, la enfermedá celíaca)''}}</ref><ref name=SanMauroGaricano2014>{{cita publicación

|apellido= San Mauro

|apellíu2= Garicano

|nome2= Y |apellíu3=