Amelioration in gliadin antigenicity and maintenance of viscoelastic properties of wheat (
Antigenicity
Fermentation
Gliadin
Probiotic
Rheology
Journal
Journal of food science and technology
ISSN: 0022-1155
Titre abrégé: J Food Sci Technol
Pays: India
ID NLM: 0056471
Informations de publication
Date de publication:
Sep 2019
Sep 2019
Historique:
revised:
01
03
2019
accepted:
24
06
2019
entrez:
4
9
2019
pubmed:
4
9
2019
medline:
4
9
2019
Statut:
ppublish
Résumé
Sourdough fermentation of twenty wheat cultivars was carried out using mixed probiotic culture (
Identifiants
pubmed: 31477999
doi: 10.1007/s13197-019-03898-0
pii: 3898
pmc: PMC6706494
doi:
Types de publication
Journal Article
Langues
eng
Pagination
4282-4295Références
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