Teff Type-I Sourdough to Produce Gluten-Free Muffin

The increasing number of persons following a gluten-free (GF) diet and the need for healthy and natural products are forcing researchers and industries to provide gluten-free products with high nutritional value. Here, a biotechnological approach combining the use of teff flour and type-I sourdough...

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Detalles Bibliográficos
Autores principales: Dingeo, Cinzia, Difonzo, Graziana, Paradiso, Vito Michele, Rizzello, Carlo Giuseppe, Pontonio, Erica
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466135/
https://www.ncbi.nlm.nih.gov/pubmed/32751312
http://dx.doi.org/10.3390/microorganisms8081149

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466135/
https://www.ncbi.nlm.nih.gov/pubmed/32751312
http://dx.doi.org/10.3390/microorganisms8081149

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