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    • Safety for celiac patients of baked goods made of wheat flour hydrolyzed during food processing 

      Greco L; Gobbetti M; Auricchio R; Di Mase R; Landolfi F; Paparo F; Di Cagno R; De Angelis M; Rizzello CG; Cassone A; Terrone G; Timpone L; D'aniello M; Maglio M; Troncone R; Auricchio S (2011)
      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 ...