Evaluating the effects of lactic acid bacteria and olive leaf extract on the quality of gluten-free bread
Mozhdeh Fazel Tehrani Moghaddam, Hossein Jalali, Abdorreza Mohammadi Nafchi, Leila Nouri
Topics & Concepts
Food scienceLactobacillus plantarumLactic acidStarterGluten freeLactobacillus fermentumTitratable acidGlutenChemistryBiologyBacteriaGeneticsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyCeliac Disease Research and Management