Lippincott, Williams & Wilkins, Journal of Pediatric Gastroenterology and Nutrition, 6(51), p. 777-783, 2010
DOI: 10.1097/mpg.0b013e3181f22ba4
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Objectives: This study was aimed at showing the safety, for young patients with celiac disease (CD), of sweet baked goods made of wheat flour, which was rendered gluten-free during sourdough fermentation. Methods and Results: As shown by R5 antibody-based sandwich and competitive enzyme-linked immunosorbent assay (ELISA), selected lactobacilli and fungal proteases, routinely used in bakeries, degraded gluten to