A chestnut-hemp type-II sourdough to improve technological, nutritional, and sensory properties of gluten-free bread-Reference-Cited by-同舟云学术

A chestnut-hemp type-II sourdough to improve technological, nutritional, and sensory properties of gluten-free bread

Published:2023-11 Issue: Volume:404 Page:110322
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Montemurro Marco,Beccaccioli Marzia,Perri Giuseppe,Rizzello Carlo Giuseppe,Reverberi Massimo,Pontonio Erica

Funder

Regione Puglia

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference65 articles.

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