Changes in wheat protein digestibility and allergenicity: Role of Pediococcus acidilactici XZ31 and yeast during dough fermentation
Wheat flour, as the most important source of food globally, is one of the most common causative agents of food allergy. This study aimed to investigate the effects of fermentation on wheat protein digestibility and allergenicity. Protein digestibility were evaluated using the sodium dodecyl sulfate-...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2023-11-01
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| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453023000587 |