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This page is a summary of: Proteolysis by Sourdough Lactic Acid Bacteria: Effects on Wheat Flour Protein Fractions and Gliadin Peptides Involved in Human Cereal Intolerance, Applied and Environmental Microbiology, February 2002, ASM Journals,
DOI: 10.1128/aem.68.2.623-633.2002.
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