Reduction of immunoreactivity of rye and wheat prolamins by Flavourzyne proteolysis and application during sourdough fermentation / Barbara Mickowska, Kvetoslava Romanová, Dana Urminská .
In: Risk factors of food chain / Risk factors of food chain [78 s.]. -- Gödöllö : Szent István University, 2018. -- ISBN 978-963-269-774-1 (brož.). -- S. 50
Kategória EPCA do 2021: AFG .