【篇号】：1
【求助原因】：科研
【题名】：Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread.
【作者】：Di Cagno R, Rizzello CG, De Angelis M, Cassone A, Giuliani G, Benedusi A, Limitone A, Surico RF, Gobbetti M.
【杂志缩写】：J Food Prot.
【年, 卷(期, 起止页码】2008 Jul;71(7):1491-5.
【全文链接】http://www.ingentaconnect.com/content/iafp/jfp/2008/00000071/00000007/art00026?token=005313be820383a4b3b2570497b607b406a59573a41562a726e2d2954496f642f466fd26a63b65d5f78