Lactobacillus-fermented sourdoughs improve the quality of gluten-free bread made from pearl millet flour
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Title
Lactobacillus-fermented sourdoughs improve the quality of gluten-free bread made from pearl millet flour
Authors
Keywords
Gluten-free bread, Millet, Probiotic starters, Sourdough
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2019-06-22
DOI
10.1007/s13197-019-03874-8
References
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