Concepedia

Publication | Closed Access

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

DOI

94

Citations

25

References

2013

Year

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

References

YearCitations

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