Method for producing beverages by acid removal

Natural yeast and lactic acid bacteria isolated from Korean traditional nuruk to be used for bakery

METHODS FOR DETERMINATION OF BIOACTIVITY, REMOVAL, OR INACTIVATION CEREAL AMYLASE TRYPSIN INHIBITORS IN CEREALS, FLOURS AND COMPLEX FOODS

Process of microbic biotechnology for completely degrading gluten in flours

LACTOBACILLUS STRAIN AND FOOD HAVING ANTIFUNGAL ACTIVITY

METHOD FOR PARTIAL DEGRADATION OF GLUTEN

Mixture of lactic bacteria for the preparation of gluten free baked products

Method for producing beverages by acid removal

Microencapsulated bacterial consortium for the degradation of gluten into sourdough and method for producing said sourdough

LACTOBACILLUS STRAIN AND FOOD HAVING ANTIFUNGAL ACTIVITY

Process of microbic biotechnology for completely degrading gluten in flours

Mixture of lactic bacteria for the preparation of gluten free baked products