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                                       Details for article 12 of 17 found articles
 
 
  Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria
 
 
Title: Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria
Author: Curiel, José Antonio
Coda, Rossana
Limitone, Antonio
Katina, Kati
Raulio, Mari
Giuliani, Giammaria
Giuseppe Rizzello, Carlo
Gobbetti, Marco
Appeared in: Journal of cereal science
Paging: Volume 59 (2014) nr. 1 pages 9 p.
Year: 2014
Contents:
Publisher: Elsevier Ltd
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 12 of 17 found articles
 
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