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Sourdough lactobacilli and celiac disease.
Food Microbiol. 2007 Apr;24(2):187-96. doi: 10.1016/j.fm.2006.07.014. Epub 2006 Sep 12.
Food Microbiol. 2007.
PMID: 17008163
Review.
How cereal flours, starters, enzymes, and process parameters affect the in vitro digestibility of sourdough bread.
Costantini A, Da Ros A, Nikoloudaki O, Montemurro M, Di Cagno R, Genot B, Gobbetti M, Giuseppe Rizzello C.
Costantini A, et al. Among authors: giuseppe rizzello c.
Food Res Int. 2022 Sep;159:111614. doi: 10.1016/j.foodres.2022.111614. Epub 2022 Jul 2.
Food Res Int. 2022.
PMID: 35940807
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Long-term fungal inhibitory activity of water-soluble extract from Amaranthus spp. seeds during storage of gluten-free and wheat flour breads.
Giuseppe Rizzello C, Coda R, De Angelis M, Di Cagno R, Carnevali P, Gobbetti M.
Giuseppe Rizzello C, et al.
Int J Food Microbiol. 2009 May 31;131(2-3):189-96. doi: 10.1016/j.ijfoodmicro.2009.02.025. Epub 2009 Mar 9.
Int J Food Microbiol. 2009.
PMID: 19328576
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