Use of selected sourdough lactic acid bacteria to hydrolyze wheat and rye proteins responsible for cereal allergy
Carlo Giuseppe Rizzello, Maria De Angelis, Rossana Coda, Marco GobbettiVolume:
223
Language:
english
Pages:
7
DOI:
10.1007/s00217-005-0220-x
Date:
July, 2006
File:
PDF, 462 KB
english, 2006