Influence of in-situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread

Published 2012 View Full Article

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Title
Influence of in-situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 155, Issue 3, Pages 105-112
Publisher
Elsevier BV
Online
2012-01-28
DOI
10.1016/j.ijfoodmicro.2012.01.009

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