Presumpitive safety for celiac patients of wheat baked goods rendered gluten-free durino sourdough fermentation
| Autor: | DI CAGNO, R., Barbato, M., DI CAMILLO, C., Maiella, G., Pannone, V., Rizzello, C. G., DE ANGELIS, M, Giuliani, G., DE VINCENZI, M., Gobbetti, M., Cucchiara, S. |
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| Jazyk: | angličtina |
| Rok vydání: | 2010 |
| Databáze: | OpenAIRE |
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