Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread

Overview of attention for article published in European Food Research and Technology, June 2007

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Process of microbic biotechnology for completely degrading gluten in flours

Application US-10240139-B2

United States of America

Process of microbic biotechnology for completely degrading gluten in flours

Application US-9386777-B2

United States of America