Impact of Lactic Acid Bacteria on Immunoreactivity of Oat Beers
The common contamination of oats with gluten cereals represents a problem for celiacs. One way to reduce the level of toxic peptides may be hydrolysis by lactic acid bacteria (LAB). The study examined the influence of the addition of a LAB starter at the grain malting stage on the immunoreactivity o...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-04-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/15/7/3887 |
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