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Effects of differentLactobacillusandEnterococcusstrains and chemical acidification regarding degradation of gluten proteins during sourdough fermentation
Herbert Wieser, Nicoline Vermeulen, Felizitas Gaertner, Rudi F. VogelVolume:
226
Language:
english
Pages:
8
DOI:
10.1007/s00217-007-0681-1
Date:
April, 2008
File:
PDF, 543 KB
english, 2008