Developing a Functional Gluten-Free Sourdough Bread by Incorporating Quinoa, Amaranth, Rice and Spirulina

Author:

Peñalver Rocio,Nieto Gema

Publisher

Elsevier BV

Reference117 articles.

1. How fructophilic lactic acid bacteria may reduce the FODMAPs content in wheat-derived baked goods: A proof of concept;M Ac�n Albiac;Microbial Cell Factories,2020

2. Informe del Comit� Cient�fico de la Agencia Espa�ola de Seguridad Alimentaria y Nutrici�n (AESAN) sobre Ingestas Nutricionales de Referencia para la poblaci�n espa�ola;Aesan;Revista del Comit� Cient�fico de la AESAN,2019

3. Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients;L Alvarez-Jubete;Trends in Food Science and Technology,1995

4. Effect of Spirulina platensis fortification on physicochemical, textural, antioxidant and sensory properties of yogurt during fermentation and storage;M Barkallah;LWT,2017

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