Use of Selected Sourdough Strains of Lactobacillus for Removing Gluten and Enhancing the Nutritional Properties of Gluten-Free Bread

Published 2016 View Full Article

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Title
Use of Selected Sourdough Strains of Lactobacillus for Removing Gluten and Enhancing the Nutritional Properties of Gluten-Free Bread
Authors
Keywords
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Journal
JOURNAL OF FOOD PROTECTION
Volume 71, Issue 7, Pages 1491-1495
Publisher
International Association for Food Protection
Online
2016-12-02
DOI
10.4315/0362-028x-71.7.1491

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