Screening methods for the proteolytic breakdown of gluten...

European Food Research and Technology 1999 / 10 Vol. 209; Iss. 6

Screening methods for the proteolytic breakdown of gluten by lactic acid bacteria and enzyme preparations

Karina Wehrle, Noeleen Crowe, Ineke van Boeijen, E. K. Arendt
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Volume:
209
Language:
english
Pages:
6
DOI:
10.1007/s002170050521
Date:
October, 1999
File:
PDF, 512 KB
english, 1999
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