-
()
-


@Mail.ru .
[ ]

^: *www.vup.sk (www.vup.sk)
^: Mickowska B.; Romanova K.; Urminska D.
^: Reduction of immunoreactivity of rye and wheat prolamins by lactobacilli and Flavourzyme proteolysis during sourdough fermentation; a way to obtain low-gluten bread [ . (. )]
^: Journal of Food and Nutrition Research, 2019; Vol.58,N 2. - P. 153-166
^: 2019
^: Bibliogr.:p.165-166
+

^: . " "

^TRN: 1836929
^:
^:
+



        

1998-2020 ©