Selection of indigenous Lacticaseibacillus paracasei CD 4 for production of gluten-free traditional fermented product Bhaturu
Author:
Affiliation:
1. Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Waknaghat, India
2. Department of Microbiology, Central University of Haryana, Mahendergarh, India
Funder
supported
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1080/08905436.2021.2007395
Reference42 articles.
1. Extraction of gluten from food material
2. Rapid isolation of gluten-digesting bacteria from human stool and saliva by using gliadin-containing plates
3. Lactic acid bacteria as starter cultures: An update in their metabolism and genetics
4. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding
5. Gluten-related disorders: Celiac disease, wheat allergy, and nonceliac gluten sensitivity
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