Gluten-free flour fermented with autochthonous starters for sourdough production: Effect of the fermentation process

Autor:	Lancetti, R., Salvucci, E., Moiraghi, M., Pérez, G.T., Sciarini, L.S.
Zdroj:	In Food Bioscience June 2022 47
Databáze:	ScienceDirect
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect