Cargando…
Sourdoughs fermented by autochthonous Lactobacillus strains improve the quality of gluten‐free bread
Sourdoughs based on fermentation by lactobacilli have the potential to produce gluten‐free maize‐based bread with acceptable technological and rheological characteristics, nutritional quality, and more prolonged shelf life. Of the 17 treatments compared (with or without sourdough, and involving sing...
| Autores principales: | , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2021
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8565236/ https://www.ncbi.nlm.nih.gov/pubmed/34760267 http://dx.doi.org/10.1002/fsn3.2609 |