Degradation of gluten in rye sourdough products by means of a proline-specific peptidase
Crossref DOI link: https://doi.org/10.1007/s00217-014-2350-5
Published Online: 2014-10-04
Published Print: 2015-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Walter, Theresa
Wieser, Herbert
Koehler, Peter
Text and Data Mining valid from 2014-10-04