Effect of Lactic Acid Bacteria on Properties of Gluten-Free Sourdoughs, Batters, and Quality and Ultrastructure of Gluten-Free Bread
Moore, M. M., Juga, B., Schober, T. J., Arendt, E. K.Volume:
84
Language:
english
Journal:
Cereal Chemistry
DOI:
10.1094/cchem-84-4-0357
Date:
July, 2007
File:
PDF, 714 KB
english, 2007