Rheological, textural and nutritional properties of gluten-free sourdough made with functionally important lactic acid bacteria and yeast from Nigerian sorghum-Reference-Cited by-同舟云学术

Rheological, textural and nutritional properties of gluten-free sourdough made with functionally important lactic acid bacteria and yeast from Nigerian sorghum

Published:2020-02 Issue: Volume:120 Page:108875
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Olojede A.O.^ORCID,Sanni A.I.,Banwo K.^ORCID

Funder

The Academy of Sciences for the Developing World

Publisher

Elsevier BV

Subject

Food Science

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