Gluten-free flour fermented with autochthonous starters for sourdough production: Effect of the fermentation process
Romina Paola Lancetti, Emiliano Salvucci, Malena Moiraghi, Gabriela Pérez, Lorena S. Sciarini
Topics & Concepts
FermentationFood scienceStarterChemistryPolyphenolLactobacillus fermentumGluten freeLactobacillus plantarumWheat flourAntioxidantLactic acidGlutenBiologyBiochemistryBacteriaGeneticsFood composition and propertiesSeed and Plant BiochemistryMicrobial Metabolites in Food Biotechnology