Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread
Open Access
- 1 January 2011
- journal article
- review article
- Published by Springer Science and Business Media LLC in Microbial Cell Factories
- Vol. 10 (uppl 1), S15
- https://doi.org/10.1186/1475-2859-10-S1-S15
Abstract
No abstract availableThis publication has 66 references indexed in Scilit:
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