Work

Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria

Year: 2013

Type: article

Source: Journal of Cereal Science

DOI: 10.1016/j.jcs.2013.09.011

Authors: José Antonio Curiel, Rossana Coda, Antonio Limitone, Kati Katina, Mari Raulio, Giammaria Giuliani, Carlo Giuseppe Rizzello, Marco Gobbetti

Institutions: University of Bari Aldo Moro, VTT Technical Research Centre of Finland, Giuliani (Italy)

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Fundación Alfonso Martín Escudero

OpenAlex ID: W1995824176

FWCI: 4.722

Cites: 40

Cited by: 71

Related to: 10