Litcius/Paper detail

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

Ayoyinka O. Olojede, A.I. Sanni, Kolawole Banwo, A.T. Adesulu-Dahunsi

2020LWT27 citationsDOI

Topics & Concepts

StarterFood scienceSorghumGluten freeFermentationAntioxidantChemistryYeastLactic acidWheat flourGlutenBiologyBacteriaBiochemistryAgronomyGeneticsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyCeliac Disease Research and Management
Sensory and antioxidant properties and in-vitro digestibility of gluten-free sourdough made with selected starter cultures | Litcius