Preparing flour dough with reduced gluten content from gluten containing flours used e.g. for preparing baked good, by mixing flour with water comprising mixture of lactic acid bacteria, adding fungal proteases and fermenting product / Giuliani, G; Benedusi, A; Di Cagno, R; Rizzello, Cg; De Angelis, M; Gobbetti, M; Cassone, A. - (2014).
Preparing flour dough with reduced gluten content from gluten containing flours used e.g. for preparing baked good, by mixing flour with water comprising mixture of lactic acid bacteria, adding fungal proteases and fermenting product
Rizzello CG;
2014
File allegati a questo prodotto
Non ci sono file associati a questo prodotto.
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
