Use of selected sourdough lactic acid bacteria to hydrolyze wheat and rye proteins responsible for cereal allergy

European Food Research and Technology

Volumn 223, Issue 3, 2006, Pages 405-411

  Rizzello, Carlo Giuseppe ^a   De Angelis, Maria ^a   Coda, Rossana ^a   Gobbetti, Marco ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Bread; Lactic acid bacteria; Proteolysis; Sourdough; Wheat and rye allergens

Indexed keywords

BACTERIA (MICROORGANISMS); SACCHAROMYCES CEREVISIAE; SECALE CEREALE; TRITICUM AESTIVUM;

EID: 33745112578     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-005-0220-x     Document Type: Article

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