Amelioration in gliadin antigenicity and maintenance of viscoelastic properties of wheat (Triticum aestivum L.) cultivars with mixed probiotic fermentation

Sourdough fermentation of twenty wheat cultivars was carried out using mixed probiotic culture (Lactobacillus acidophilus UNI, Lactobacillus brevis LR/5 and Lactobacillus plantarum ATCC 8014). The gliadin antigenicity was expressed in terms of its content in twenty different wheat cultivars. The gli...

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Detalles Bibliográficos
Publicado en:J Food Sci Technol
Main Authors: Hamid, Asima, Mallick, S. A., Moni, Gupta, Sachin, Gupta, Haq, Mohammad Raies Ul
Formato: Artigo
Idioma:Inglês
Publicado: Springer India 2019
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Original Article
Acceso en liña:https://ncbi.nlm.nih.gov/pmc/articles/PMC6706494/
https://ncbi.nlm.nih.gov/pubmed/31477999
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03898-0
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