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pro vyhledávání: '"Martina D'Aniello"'
Autor:
Carlo Giuseppe Rizzello, Salvatore Auricchio, Luigi Greco, Francesca Landolfo, Raffaella Di Mase, Renata Auricchio, Angela Cassone, Francesco Paparo, Martina D'Aniello, Maria De Angelis, L. Timpone, Gaetano Terrone, Maria Maglio, Marco Gobbetti, Riccardo Troncone, Raffaella Di Cagno
Background & Aims: Celiac disease (CD) is characterized by an inflammatory response to wheat gluten, rye, and barley proteins. Fermentation of wheat flour with sourdough lactobacilli and fungal proteases decreases the concentration of gluten. We eval
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a9b2204da4832c4e3a5ec05fb7e2ba4
http://hdl.handle.net/11588/640530
http://hdl.handle.net/11588/640530
