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Sourdoughs fermented by autochthonous <i>Lactobacillus</i> strains improve the quality of gluten-free bread.

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第一作者： Mehdi,Gharekhani

第一单位： Department of Food Science and Technology Islamic Azad University Tabriz Iran.

作者： Mehdi,Gharekhani ^[1] ; Yousef,Nami ^[2] ; Mehran,Aalami ^[3] ; Mohammad Amin,Hejazi ^[2]

作者单位： Department of Food Science and Technology Islamic Azad University Tabriz Iran. ^[1] Department of Food Biotechnology Agricultural Research, Education and Extension Organization (AREEO) Agricultural Biotechnology Research Institute of Iran Tabriz Iran. ^[2] Department of Food Science and Technology Gorgan University of Agriculture Sciences and Natural Resources Gorgan Iran. ^[3]

关键词 Lactobacillus gluten‐free bread maize probiotic starters sourdough

DOI 10.1002/fsn3.2609

PMID 34760267

发布时间 2024-04-04

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Food science & nutrition

2021年9卷11期

6372-6381页

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Food science & nutrition

2021年9卷11期

6372-6381页

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Sourdoughs fermented by autochthonous <i>Lactobacillus</i> strains improve the quality of gluten-free bread.

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Sourdoughs fermented by autochthonous <i>Lactobacillus</i> strains improve the quality of gluten-free bread.

Food science & nutrition

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