Elaboration of a spontaneous gluten-free sourdough with a...

  • Main
  • 2019 / 12
  • Elaboration of a spontaneous gluten-free sourdough with a...
Food Science and Technology International 2019 / 12

Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH

Carbó, Rosa, Gordún, Elena, Fernández, Antía, Ginovart, Marta
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Language:
english
Journal:
Food Science and Technology International
DOI:
10.1177/1082013219895357
Date:
December, 2019
File:
PDF, 854 KB
english, 2019
Conversion to is in progress
Conversion to is failed