Sustainable Processes and Physico-Chemical Characterization of Artisanal Spontaneous Gluten Free Sourdough (Quinoa, Amaranth and Brown Rice) Compared to Wheat Sourdough
- Peñalver, R.
- Díaz-Vásquez, W.
- Maulén, M.
- Nieto, G.
Revista:
Sustainability (Switzerland)
ISSN: 2071-1050
Any de publicació: 2024
Volum: 16
Número: 8
Tipus: Article
