Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429

Gluten free products available on the market have a low textural quality associated with high crumbly structure, low-flavor, aroma, poor mouthfeel, less appearance, in comparison with the conventional final baked products. The aim of this study was to assess the influence of rice sourdough fermented...

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Detalles Bibliográficos
Autores principales: Chiş, Maria Simona, Păucean, Adriana, Man, Simona Maria, Mureşan, Vlad, Socaci, Sonia Ancuţa, Pop, Anamaria, Stan, Laura, Rusu, Bogdan, Muste, Sevastiţa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143808/
https://www.ncbi.nlm.nih.gov/pubmed/32245079
http://dx.doi.org/10.3390/foods9030363

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143808/
https://www.ncbi.nlm.nih.gov/pubmed/32245079
http://dx.doi.org/10.3390/foods9030363

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