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Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients

2004

Di Cagno, R. | De Angelis, M. | Auricchio, S. | Greco, L. | Clarke, C. | De Vicenzi, M. | Giovannini, C. | D'Archivio, M. | Landolfo, F. | Parrilli, G.


Bibliographic information
Applied and environmental microbiology
Volume 70 Issue 2 ISSN 0099-2240
Pagination
p. 1088-1096.
Other Subjects
Sourdough bread; Flour; Intestinal mucosa; Lactobacillus alimentarius; Millet flour; Lactobacillus hilgardii; Lactobacillus sanfranciscensis; Celiac disease
Language
English
Note
Includes references

2013-06-15
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