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

Author: Di Cagno Raffaella   Rizzello Carlo G.   De Angelis Maria   Cassone Angela   Giuliani Giammaria   Benedusi Anna   Limitone Antonio   Surico Rosalinda F.   Gobbetti Marco  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.71, Iss.7, 2008-07, pp. : 1491-1495

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