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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Fungal proteases & selected sourdough lactic acid bacteria for making wheat bread with intermediate gluten content http://t.co/CN6cfuZTL0

Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate... http://t.co/Z0gwOMGnDF

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