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. 2018 Dec 2;10(12):1873. doi: 10.3390/nu10121873

Figure 2.

Figure 2

Sensory analysis of bread (A) and pasta (B) made with normal (NG) or reduced content of gluten (RG) flours. Reduced-gluten wheat flour was fermented with fungal proteases and selected lactobacilli at 30 °C for 8 h. Data are the means of three independent analyses.