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

Journal of Cereal Science

Volumn 59, Issue 1, 2014, Pages 79-87

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

^a UNIVERSITY OF BARI   (Italy)

^b VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^c GIULIANI S P A   (Italy)

Author keywords

Gluten free; Pasta; Sourdough; Wheat flour

Indexed keywords

BACTERIA (MICROORGANISMS); TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 84891939204     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2013.09.011     Document Type: Article

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