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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The winners of the Smart Laboratories Painting Contest received their awards!
🎨 We received 1,788 applications from all over our country to the competition, which was organized nationally for the first time in cooperation with TÜBİTAK BUTAL and TÜBİTAK Science and Society Directorate.
