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Reduction of immunoreactivity of rye and wheat prolamins by Flavourzyne proteolysis and application during sourdough fermentation
Title Reduction of immunoreactivity of rye and wheat prolamins by Flavourzyne proteolysis and application during sourdough fermentation / Barbara Mickowska, Kvetoslava Romanová, Dana Urminská Author-s Mickowska, Barbara (Author)
Romanová, Kvetoslava, ; SPUFBP01 (Author)Urminská, Dana, ; SPUFBP01 (Author) In Risk factors of food chain [78 s.] / Risk factors of food chain. -- Gödöllö : Szent István University, 2018. -- ISBN 978-963-269-774-1 (brož.). -- S. 50 Category of Publication Activity AFG Subject-s obilniny rastlinné bielkoviny biochemická analýza prolamíny proteolýza kvasenie Country Hungary Language English Database Agro-bibliography
Number of the records: 1