✦ LIBER ✦
Use of selected sourdough lactic acid bacteria to hydrolyze wheat and rye proteins responsible for cereal allergy
✍ Scribed by Carlo Giuseppe Rizzello; Maria De Angelis; Rossana Coda; Marco Gobbetti
- Book ID
- 105899217
- Publisher
- Springer
- Year
- 2006
- Tongue
- English
- Weight
- 462 KB
- Volume
- 223
- Category
- Article
- ISSN
- 0044-3026
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