Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods
نویسندگان
چکیده
منابع مشابه
Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods
Sourdough fermentation, a traditional biotechnology for making leavened baked goods, was almost completely replaced by the use of baker's yeast and chemical leavening agents in the last century. Recently, it has been rediscovered by the scientific community, consumers, and producers, thanks to several effects on organoleptic, technological, nutritional, and functional features of cereal-based p...
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15 صفحه اولfacilitating lexical access for the fluent production of speech
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ژورنال
عنوان ژورنال: Foods
سال: 2016
ISSN: 2304-8158
DOI: 10.3390/foods5030065