Stefańska et al., 2016 - Google Patents
Selection of lactic acid bacteria strains for the hydrolysis of allergenic proteins of wheat flourStefańska et al., 2016
- Document ID
- 15498867506861658554
- Author
- Stefańska I
- Piasecka‐Jóźwiak K
- Kotyrba D
- Kolenda M
- Stecka K
- Publication year
- Publication venue
- Journal of the Science of Food and Agriculture
External Links
Snippet
Background Wheat flour is one of the most common causative agents of food allergy. The study presents the selection and characterization of lactic acid bacteria (LAB) strains capable of hydrolyzing/modifying allergenic proteins of wheat flour. Hydrolysis of wheat …
- 102000004169 proteins and genes 0 title abstract description 46
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