Rheological, textural and nutritional properties of gluten-free sourdough made with functionally important lactic acid bacteria and yeast from Nigerian sorghum
Olojede, A.O., Sanni, A.I., Banwo, K.Volume:
120
Journal:
LWT
DOI:
10.1016/j.lwt.2019.108875
Date:
February, 2020
File:
PDF, 8.12 MB
2020