Assertion: spelt's acid | /r/CapableOf | neutralize protein
Facets:
value: during the soaking process
type: TEMPORAL
Source sentences:
text: Additionally, the lactic acid and lactobacilli in sour milk products work to neutralize irritating starches, tannins and proteins (like gluten) during the soaking process, overall yielding grains that are both palatable, nutrient dense and more gentle to the human gastric system.