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Reduction of immunoreactivity of rye and wheat prolamins by lactobacilli and Flavourzyme proteolysis during sourdough fermentation - a way to obtain low-gluten bread
Názvové údaje 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 Autor-i Mickowska, Barbara (aut.)
Romanová, Kvetoslava, ; SPUFBP01 (aut.)Urminská, Dana, ; SPUFBP01 (aut.) Rozsah ilustr. Poznámky KEGA 020SPU-4/2016 . Bibliografické odkazy In Journal of food and nutrition research. -- ISSN 1336-8672. -- Vol. 58, no. 2 (2019), s. 153-166 Kategória EPCA do 2021 ADD Predmet cestá bezlepkové potraviny laktobacily celiakia Flavourzyme Krajina Slovensko Jazyk dok. angličtina URL https://www.vup.sk/en/download.php?bulID=2015 Báza dát Agrobibliografia
Počet záznamov: 1