Majak, I., Leszczyńska, J. and Łącka, A. 2011. Immunoreactivity of chemically cross-linked gluten and hydrolysates of wheat flour. Biotechnology and Food Science. 76, 2 (Dec. 2011), 27-34. DOI:https://doi.org/10.34658/bfs.2011.75.1.27-34.