Sensory and antioxidant properties and in-vitro digestibility of gluten-free sourdough made with selected starter cultures

Published 2020 View Full Article

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Title
Sensory and antioxidant properties and in-vitro digestibility of gluten-free sourdough made with selected starter cultures
Authors
Keywords
Celiac, Sorghum, Total phenolic, Total flavonoid, Protein digestibility
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 129, Issue -, Pages 109576
Publisher
Elsevier BV
Online
2020-05-25
DOI
10.1016/j.lwt.2020.109576

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