Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten

Author:

Rizzello Carlo Giuseppe,Curiel José Antonio,Nionelli Luana,Vincentini Olimpia,Di Cagno Raffaella,Silano Marco,Gobbetti Marco,Coda Rossana

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference33 articles.

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3. Dairy products;AOAC (Association of Official Analytical Chemist),1990

4. Texture properties of formulated wheat doughs; relationships with dough and bread technological quality;Armero;Zeitschrift für Lebensmitteluntersuchung und -Forschung A,1997

5. Protein expression profiles in human breast ductal carcinoma and histologically normal tissue;Bini;Electrophoresis,1997

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