Artigo · Revista · 2020

Sensory and antioxidant properties and in-vitro digestibility of gluten-free sourdough made with selected starter cultures

Ayoyinka O. Olojede, Abiodun I. Sanni, Kolawole Banwo, Adekemi Titilayo Adesulu-Dahunsi

LWT

• Acesso fechado
• Internacional · 2 países

Ir para a editora10.1016/j.lwt.2020.109576