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.
Aldizkaria:
Sustainability (Switzerland)
ISSN: 2071-1050
Argitalpen urtea: 2024
Alea: 16
Zenbakia: 8
Mota: Artikulua
