Vert Foods,
Looking at studies on how the fermentation process reduces gluten but also increases protein digestibility: http://www.sciencedir…
Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten
Overview of attention for article published in Food Microbiology, July 2013
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About this Attention Score
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In the top 25% of all research outputs scored by Altmetric
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High Attention Score compared to outputs of the same age (92nd percentile)
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Good Attention Score compared to outputs of the same age and source (79th percentile)
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