A combination of two lactic acid bacteria improves the hydrolysis of gliadin during wheat dough fermentation (Q84983126)
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scientific article published on 20 July 2012
Language | Label | Description | Also known as |
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English | A combination of two lactic acid bacteria improves the hydrolysis of gliadin during wheat dough fermentation |
scientific article published on 20 July 2012 |
Statements
A combination of two lactic acid bacteria improves the hydrolysis of gliadin during wheat dough fermentation (English)
Andrea Dallagnol
Graciela Rollán
Graciela Font de Valdez
20 July 2012