Screening methods for the proteolytic breakdown of gluten by lactic acid bacteria and enzyme preparations

European Food Research and Technology

Volumn 209, Issue 6, 1999, Pages 428-433

  Wehrle, Karina ^a   Crowe, Noeleen ^a   Van Boeijen, Ineke ^a   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Gluten; Lactic acid bacteria; Proteolysis; Sourdough; Starter

Indexed keywords

EID: 0001086964     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170050521     Document Type: Article

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