Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread

Journal of Food Protection

Volumn 71, Issue 7, 2008, Pages 1491-1495

  Di Cagno, Raffaella ^a   Rizzello, Carlo G ^a   De Angelis, Maria ^a   Cassone, Angela ^a   Giuliani, Giammaria ^b   Benedusi, Anna ^b   Limitone, Antonio ^b   Surico, Rosalinda F ^a   Gobbetti, Marco ^a  

^a UNIVERSITY OF BARI   (Italy)

^b GIULIANI S P A   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SANFRANCISCENSIS; SACCHAROMYCES CEREVISIAE;

EID: 46949096028     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-71.7.1491     Document Type: Article

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