Effect of lactic acid fermentation on quinoa dough to...

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Journal of Food Processing and Preservation 2017 / 11

Effect of lactic acid fermentation on quinoa dough to prepare gluten-free breads with high nutritional and sensory quality

Ceballos-González, Carlos, Bolívar-Monsalve, Johana, Ramírez-Toro, Cristina, Bolívar, Germán A.
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Language:
english
Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.13551
Date:
November, 2017
File:
PDF, 679 KB
english, 2017
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