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Screening of Lactobacillus SP. Isolated from Wheat and Sorghum Sourdoughs May Hydrolyze Gluten During the Fermentation of a Gluten-containing Medium

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https://hal.inrae.fr/hal-03269658
Contributor : Olivier Dupre <>
Submitted on : Thursday, June 24, 2021 - 11:04:40 AM
Last modification on : Thursday, June 24, 2021 - 11:04:41 AM

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Marcela Albuquerque Cavalcanti de Albuquerque, Kamel Eddine El Merchefi, Vanessa Biscola, Silva Viera Antonio Diogo, Isay Saad Susana Marta, et al.. Screening of Lactobacillus SP. Isolated from Wheat and Sorghum Sourdoughs May Hydrolyze Gluten During the Fermentation of a Gluten-containing Medium. Journal of Clinical Gastroenterology, Lippincott, Williams & Wilkins, 2020, 54 (1), pp.S21-S22. ⟨hal-03269658⟩

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