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Insights into the Potential of Sourdough-Related Lactic Acid Bacteria to Degrade Proteins in Wheat.
Microorganisms. 2020 Oct 30;8(11):1689. doi: 10.3390/microorganisms8111689.
Microorganisms. 2020.
PMID: 33143014
Free PMC article.
Functional Properties and Sustainability Improvement of Sourdough Bread by Lactic Acid Bacteria.
Fraberger V, Ammer C, Domig KJ.
Fraberger V, et al.
Microorganisms. 2020 Nov 30;8(12):1895. doi: 10.3390/microorganisms8121895.
Microorganisms. 2020.
PMID: 33265943
Free PMC article.
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Applicability of Yeast Fermentation to Reduce Fructans and Other FODMAPs.
Fraberger V, Call LM, Domig KJ, D'Amico S.
Fraberger V, et al.
Nutrients. 2018 Sep 6;10(9):1247. doi: 10.3390/nu10091247.
Nutrients. 2018.
PMID: 30200589
Free PMC article.
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Effects of selected lactobacilli on the functional properties and stability of gluten-free sourdough bread.
Bender D, Fraberger V, Szepasvári P, D'Amico S, Tömösközi S, Cavazzi G, Jäger H, Domig KJ, Schoenlechner R.
Bender D, et al. Among authors: fraberger v.
Eur Food Res Technol. 2018;244(6):1037-1046. doi: 10.1007/s00217-017-3020-1. Epub 2017 Dec 13.
Eur Food Res Technol. 2018.
PMID: 31007599
Free PMC article.
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