Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients
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| Description | scientific article |
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author: Fabio Minervini Raffaella Di Cagno Claudio Giovannini Massimo De Vincenzi Maria De Angelis Massimo D'Archivio Marco Gobbetti |
| Publication date | February 1, 2004 |
| Language | English |
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