Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition

Recent studies suggest that the beneficial properties provided by sourdough fermentation may be translated to the development of new GF products that could improve their technological and nutritional properties. The main objective of this manuscript is to review the current evidence regarding the el...

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Detalles Bibliográficos
Autores principales: Ramos, Laura, Alonso-Hernando, Alicia, Martínez-Castro, Miriam, Morán-Pérez, Jose Alejandro, Cabrero-Lobato, Patricia, Pascual-Maté, Ana, Téllez-Jiménez, Eduardo, Mujico, Jorge R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8304676/
https://www.ncbi.nlm.nih.gov/pubmed/34203323
http://dx.doi.org/10.3390/foods10071498

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8304676/
https://www.ncbi.nlm.nih.gov/pubmed/34203323
http://dx.doi.org/10.3390/foods10071498

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