Publication not explained
This publication has not yet been explained in plain language by the author(s). However, you can still read the publication.
If you are one of the authors, claim this publication so you can create a plain language summary to help more people find, understand and use it.
Featured Image
Read the Original
This page is a summary of: Proteolysis by Sourdough Lactic Acid Bacteria: Effects on Wheat Flour Protein Fractions and Gliadin Peptides Involved in Human Cereal Intolerance, Applied and Environmental Microbiology, February 2002, ASM Journals,
DOI: 10.1128/aem.68.2.623-633.2002.
You can read the full text:
Contributors
The following have contributed to this page
