Proteolysis by Sourdough Lactic Acid Bacteria: Effects on Wheat Flour Protein Fractions and Gliadin Peptides Involved in Human Cereal Intolerance
Raffaella Di Cagno(Free University of Bozen-Bolzano), Marco Gobbetti(Eurac Research), Michele Faccia, Maria De Angelis(University of Bari Aldo Moro), Claudio Giovannini(Istituto Superiore di Sanità), Paola Lavermicocca, Massimo De Vincenzi(Istituto Superiore di Sanità)
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