Sourdoughs fermented by autochthonous Lactobacillus strains improve the quality of gluten‐free bread
Abstract Sourdoughs based on fermentation by lactobacilli have the potential to produce gluten‐free maize‐based bread with acceptable technological and rheological characteristics, nutritional quality, and more prolonged shelf life. Of the 17 treatments compared (with or without sourdough, and invol...
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| Auteurs principaux: | , , , |
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| Format: | article |
| Langue: | EN |
| Publié: |
Wiley
2021
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| Accès en ligne: | https://doaj.org/article/6aa5f4ed437c436bb766d467194ac606 |
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