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.
Aldizkaria:
Foods

ISSN: 2304-8158

Argitalpen urtea: 2021

Alea: 10

Zenbakia: 7

Mota: Berrikuspena

DOI: 10.3390/FOODS10071498 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus