Development of gluten-free breads started with chia and flaxseed sourdoughs fermented by selected lactic acid bacteria
Stefanía Dentice Maidana, Susan Finch, Marisa S. Garro, Graciela Savoy, Michael G. Gänzle, Graciela Vignolo
Topics & Concepts
Food scienceLactobacillus fermentumLactobacillus plantarumFermentationLactic acidIngredientGluten freeSorghumChemistryLactobacillusWeissellaGlutenBacteriaBiologyLeuconostocAgronomyGeneticsFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology