A chestnut-hemp type-II sourdough to improve technological, nutritional, and sensory properties of gluten-free bread
Marco Montemurro, Marzia Beccaccioli, Giuseppe Perri, Carlo Giuseppe Rizzello, Massimo Reverberi, Erica Pontonio
Topics & Concepts
Food scienceGluten freeGlutenBiologySensory systemSensory analysisBiotechnologyNeuroscienceCeliac Disease Research and ManagementFood composition and propertiesNuts composition and effects