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Gluten-degrading bacteria: availability and applications
ABSTRACT: Gluten is a mixture of storage proteins in wheat and occurs in smaller amounts in other cereal grains. It provides favorable structure to bakery products but unfortunately causes disease conditions with increasing prevalence. In the human gastrointestinal tract, gluten is cleaved into prol...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer Berlin Heidelberg
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8053163/ https://www.ncbi.nlm.nih.gov/pubmed/33837830 http://dx.doi.org/10.1007/s00253-021-11263-5 |