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Bibliotecas | Instituto Politécnico de Castelo Branco

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Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread

Type

ANA

Title

Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread

Contributor

Cagno, Raffaella di

Relation

Journal of food protection

Date

2008

Description

Contém referências bibliográficas

Language

eng

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