Developing a functional gluten-free sourdough bread by incorporating quinoa, amaranth, rice and spirulina

  1. Peñalver, R.
  2. Nieto, G.
Revue:
LWT

ISSN: 0023-6438

Année de publication: 2024

Volumen: 201

Type: Article

DOI: 10.1016/J.LWT.2024.116162 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus