Fermentation by selected sourdough lactic acid bacteria to decrease coeliac intolerance to rye flour

✍ Scribed by Maria De Angelis; Rossana Coda; Marco Silano; Fabio Minervini; Carlo G. Rizzello; Raffaella Di Cagno; Olimpia Vicentini; Massimo De Vincenzi; Marco Gobbetti

• Book ID: 113697722
• Publisher: Elsevier Science
• Year: 2006
• Tongue: English
• Weight: 586 KB
• Volume: 43
• Category: Article
• ISSN: 0733-5210
• DOI: 10.1016/j.jcs.2005.12.008