Author response for 'Sourdough on quinoa and buckwheat gluten‐free breads: Evaluation of autochthonous starter fermentation on bread nutritional and technological properties'

Autor:	null Romina Paola Lancetti, null Emiliano Salvucci, null Candela Paesani, null Gabriela Teresa Pérez, null Lorena Susana Sciarini
Rok vydání:	2022
DOI:	10.1111/ijfs.15661/v2/response1
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::2d3cdf1528d28581d69e3c0469fceebc https://doi.org/10.1111/ijfs.15661/v2/response1 Zobrazit plný text záznamu