Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten

Published 2013 View Full Article

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Title
Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten
Authors
Keywords
-
Journal
FOOD MICROBIOLOGY
Volume 37, Issue -, Pages 59-68
Publisher
Elsevier BV
Online
2013-07-06
DOI
10.1016/j.fm.2013.06.017

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