Article
Fermentation  (2021)

Quinoa Flour, the Germinated Grain Flour, and Sourdough as Alternative Sources for Gluten-Free Bread Formulation: Impact on Chemical, Textural and Sensorial Characteristics

Franco, Wendy; Evert, Katherine; Van Nieuwenhove, Carina

Más información

Título de la Revista: Fermentation
Volumen: 7
Número: 3
Editorial: MDPI Open Access Publishing
Fecha de publicación: 2021
URL: https://doi.org/10.3390/fermentation7030115