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Effects of transamidation vs. fermentation to reduce the gl..:
De Sena, Vincenzo
;
Mazzarella, Giuseppe
;
Rossi, Mauro
International Journal of Food Science & Technology. 59 (2024) 3 - p. 1927-1934 , 2024
Link:
https://doi.org/10.1111/ijfs.16945
RT Journal T1
Effects of transamidation vs. fermentation to reduce the gluten content of the Triticum monococcum wheat cultivar Hammurabi: analysis of biochemical, baking and sensory parameters
UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.16945&Exemplar=1&LAN=DE A1 De Sena, Vincenzo A1 Mazzarella, Giuseppe A1 Rossi, Mauro PB Wiley YR 2024 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 59 IS 3 SP 1927 OP 1934 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.16945 DO https://doi.org/10.1111/ijfs.16945 SF ELIB - SuUB Bremen
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