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	1.	Preparation of gluten free bread enriched with green mussel (Perna canaliculus) protein hydrolysates and characterization of peptides responsible for mussel flavour. [electronic resource] by Vijaykrishnaraj, M Roopa, B S Prabhasankar, P Producer: 20170206 In: Food chemistry vol. 211 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Prolyl endopeptidase-degraded low immunoreactive wheat flour attenuates immune responses in Caco-2 intestinal cells and gluten-sensitized BALB/c mice. [electronic resource] by Mohan Kumar, B V Vijaykrishnaraj, M Kurrey, Nawneet K Shinde, Vijay S Prabhasankar, P Producer: 20190729 In: Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association vol. 129 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Antigen-Specific Gut Inflammation and Systemic Immune Responses Induced by Prolonging Wheat Gluten Sensitization in BALB/c Murine Model. [electronic resource] by Vijaykrishnaraj, M Mohan Kumar, B V Muthukumar, S P Kurrey, Nawneet K Prabhasankar, P Producer: 20180522 In: Journal of proteome research vol. 16 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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