Accepted Manuscript Food for thought: selecting the right enzyme for the digestion of gluten. Michelle L. Colgrave, Keren Byrne, Crispin A. Howitt PII: S0308-8146(17)30783-5 DOI: http://dx.doi.org/10.1016/j.foodchem.2017.05.008 Reference: FOCH 21068 To appear in: Food Chemistry Received Date: 8 February 2017 Revised Date: 29 April 2017 Accepted Date: 1 May 2017 Please cite this article as: Colgrave, M.L., Byrne, K., Howitt, C.A., Food for thought: selecting the right enzyme for the digestion of gluten., Food Chemistry (2017), doi: http://dx.doi.org/10.1016/j.foodchem.2017.05.008 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.