Search

Now showing items 1-1 of 1

Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten

Rizzello CG; Curiel JA; Nionelli L; Vincentini O; Di Cagno R; Silano M; Gobbetti M; Coda R (2014)
This study was aimed at combining the highest degradation of gluten during wheat flour fermentation with good structural and sensory features of the related bread. As estimated by R5-ELISA, the degree of degradation of ...