Sourdough on quinoa and buckwheat gluten‐free breads: Evaluation of autochthonous starter fermentation on bread nutritional and technological properties
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CONICET Digital
The aim of this work was to evaluate the effect of two autochthonous strains of lactic acid bacteria as sourdough (SD) starters on gluten-free bread technological quality and in vitro starch hydrolysis and antioxidant ac...
Idioma eng
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