Effect of the controlled fermented quinoa containing protective starter culture on technological characteristics of wheat bread supplemented with red lentil

Autor:	Elham Rouhi, Alireza Sadeghi, Seid Mahdi Jafari, Mohammad Abdolhoseini, Elham Assadpour
Rok vydání:	2023
Předmět:	Food Science
Zdroj:	Journal of Food Science and Technology. 60:2193-2203
ISSN:	0975-8402 0022-1155
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::8728aeae0750483e8648af1cfa481e53 https://doi.org/10.1007/s13197-023-05746-8 Zobrazit plný text záznamu Full text from SpringerLink