Sourdough biotechnology applied to gluten-free baked goods: Rescuing the tradition

1. Ramos, L.
2. Alonso-Hernando, A.
3. Martínez-Castro, M.
4. Morán-Pérez, J.A.
5. Cabrero-Lobato, P.
6. Pascual-Maté, A.
7. Téllez-Jiménez, E.
8. Mujico, J.R.

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DOI: 10.3390/FOODS10071498 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus