Concepedia

Publication | Closed Access

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

DOI

84

Citations

51

References

2006

Year

Maria De Angelis, Rossana Coda, Marco Silano, Fabio Minervini, Carlo Giuseppe Rizzello, Raffaella Di Cagno, Olimpia Vicentini, Massimo De Vincenzi, Marco Gobbetti
Journal of Cereal Science

References

YearCitations

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