Presumptive safety for coeliac patients of wheat-baked goods rendered gluten-free during sourdough fermentation / Rizzello, C; Gobbetti, M. - (2010), pp. 87-90. ( 24th Meeting Working Group on Prolamin Analysis and Toxicity Ancona ).
Presumptive safety for coeliac patients of wheat-baked goods rendered gluten-free during sourdough fermentation
Rizzello C;
2010
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