Impact of dry sourdough based on a fermented chickpea starter on quality characteristics and shelf life of gluten-free bread

Author:

Gidari - Gounaridou Chrysanthi,Nouska Chrysanthi,Hatzikamari Magdalini,Kotsiou KaliORCID,Biliaderis Costas G.ORCID,Lazaridou AthinaORCID

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference52 articles.

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4. Texture properties of formulated wheat doughs Relationships with dough and bread technological quality;Armero;Zeitschrift für Lebensmittel-Untersuchung und -Forschung A,1997

5. Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life;Axel;Food Microbiology,2015

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