Litcius/Paper detail

The influence of non-traditional sourdough made with quinoa, hemp and chia flour on the characteristics of gluten-free maize/rice bread

Jolita Jagelavičiūtė, Dalia Čižeikienė

2020LWT80 citationsDOI

Topics & Concepts

Food scienceGlutenFermentationGluten freeLactic acidRice flourChenopodium quinoaChemistryBiologyRaw materialBacteriaGeneticsOrganic chemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications
The influence of non-traditional sourdough made with quinoa, hemp and chia flour on the characteristics of gluten-free maize/rice bread | Litcius