Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten

Carlo Giuseppe Rizzello, José Antonio Curiel, Luana Nionelli, Olimpia Vincentini, Raffaella Di Cagno, Marco Silano, Marco Gobbetti, Rossana Coda

Food Microbiology · 2013 · 97 citations · 25 references

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