Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria-Reference-Cited by-同舟云学术

Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria

Published:2014-01 Issue:1 Volume:59 Page:79-87
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Curiel José Antonio,Coda Rossana,Limitone Antonio,Katina Kati,Raulio Mari,Giuliani Giammaria,Giuseppe Rizzello Carlo,Gobbetti Marco

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference41 articles.

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5. In vitro starch digestibility and in vivo glucose response of gluten-free foods and their gluten counterparts;Berti;Eur. J. Nutr.,2004

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