Fermented Gluten-Free Baked Goods
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Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-28344-4_5
Reference120 articles.
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3. Aparicio-García N, Martínez-Villaluenga C, Frias J et al (2020) Changes in protein profile, bioactive potential and enzymatic activities of gluten-free flours obtained from hulled and dehulled oat varieties as affected by germination conditions. LWT Food Sci Technol 134:109955. https://doi.org/10.1016/j.lwt.2020.109955
4. Avrami M (1939) Kinetics of phase change. I general theory. J Chem Phys 7(12):1103–1112. https://doi.org/10.1063/1.1750380
5. Axel C, Röcker B, Brosnan B et al (2015) Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life. Int J Food Microbiol 47:36–44. https://doi.org/10.1016/j.fm.2014.10.005
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1. Novel application of a food ingredient based on soybean extruded‐expelled meal containing probiotics for improving gluten‐free bread quality;International Journal of Food Science & Technology;2023-09-25
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