Number of the records: 1
Reduction of immunoreactivity of rye and wheat prolamins by lactobacilli and Flavourzyme proteolysis during sourdough fermentation - a way to obtain low-gluten bread
Title Reduction of immunoreactivity of rye and wheat prolamins by lactobacilli and Flavourzyme proteolysis during sourdough fermentation - a way to obtain low-gluten bread / Barbara Mickowska, Kvetoslava Romanová, Dana Urminská Author-s Mickowska, Barbara (Author)
Romanová, Kvetoslava, ; SPUFBP01 (Author)Urminská, Dana, ; SPUFBP01 (Author) Description ilustr. Notes KEGA 020SPU-4/2016 . Bibliografické odkazy In Journal of food and nutrition research. -- ISSN 1336-8672. -- Vol. 58, no. 2 (2019), s. 153-166 Category of Publication Activity ADD Subject-s cestá bezlepkové potraviny laktobacily celiakia Flavourzyme Country Slovakia Language English URL https://www.vup.sk/en/download.php?bulID=2015 Database Agro-bibliography
Number of the records: 1