Sourdough Bread Made from Wheat and Nontoxic Flours and Started with Selected Lactobacill Is Tolerated in Celiac Sprue Patients

• Autores: Marco Gobbetti, Claudio Giovannini, Raffaella Di Cagno, Charmaine Clarke, Giampaolo Parrilli, Massimo De Vincenzi, Luigi Greco, Francesca Landolfo, Elke Arendt, Massimo D'Archivio, Fabio Minervini, Salvatore Auricchio, Maria De Angelis
• Localización: Applied and Environmental Microbiology, ISSN 0099-2240, Vol. 70, Nº 2, 2004, págs. 1088-1096
• Idioma: inglés
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