Impact of sourdough fermented withLactobacillus plantarumFST 1.7 on baking and sensory properties of gluten-free breads

✍ Scribed by Wolter, Anika; Hager, Anna-Sophie; Zannini, Emanuele; Czerny, Michael; Arendt, Elke K.

• Book ID: 121536369
• Publisher: Springer
• Year: 2014
• Tongue: English
• Weight: 449 KB
• Volume: 239
• Category: Article
• ISSN: 0044-3026
• DOI: 10.1007/s00217-014-2184-1