Effects of different Lactobacillus and Enterococcus strains and chemical acidification regarding degradation of gluten proteins during sourdough fermentation

Author: Wieser Herbert   Vermeulen Nicoline   Gaertner Felizitas   Vogel Rudi  

Publisher: Springer Publishing Company

ISSN: 1438-2377

Source: European Food Research and Technology A, Vol.226, Iss.6, 2008-04, pp. : 1495-1502

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