Celiac disease (gluten enteropathy) is an allergic reaction of the body to gluten, a protein found in grains such as wheat, barley and rye. According to the Turkish Food Codex Regulation on Food Labeling and Informing Consumers (R.G.Date and Number: 26.01.2017 29960), the upper limit of gluten for the label of gluten-free foods is accepted as 20 ppm. In this context, gluten quantity analysis gains importance.
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"HPLC Device Practical Training" was held at TÜBİTAK BUTAL
Within the scope of planned training activities by our TUBITAK BUTAL Directorate Food and Agricultural Chemistry Laboratory; "HPLC Device Applied Training" was successfully held on October 23, 2025.
