Pseudocereals in Gluten-Free Products
Author:
Affiliation:
1. Institute of Food Technology, Department of Food Science and Technology; University of Natural Resources and Life Sciences; Vienna Austria
Publisher
John Wiley & Sons, Ltd
Reference86 articles.
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4. Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life;Axel;Food Microbiology,2015
5. Biochemical and immunochemical characterization of different varieties of amaranth (Amaranthus ssp. L) as a safe ingredient for gluten-free products;Ballabio;Journal of Agriculture and Food Chemistry,2011
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