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Gluten for hydrolyzed and fermented food

Gluten (Gliadin)
Method: Ridascreen Gliadin competetive, R-Biopharm
LOD/LOQ: 10 ppm

The analyses detects prolamins from wheat (gliadin), rye (secalin) and barley (hordein) in fermented and hydrolyzed food such as beer, starch, starch syrup, malt extracts and sourdough. The result is based on the assumption that it is twice the content of gliadin.

Some ingredients may interfere and inhibate the test. Please let us know if the sample contains: chocolate, coffe, cacao, chestnut, millet, quinoa, buckwheat or soy.

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Gluten for hydrolyzed and fermented food
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