Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation

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Title
Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation
Authors
Keywords
Sourdough, Chestnut flour, Gluten-free bread, Physical analysis, Shelf-life
Journal
FOOD CHEMISTRY
Volume 224, Issue -, Pages 144-152
Publisher
Elsevier BV
Online
2016-12-21
DOI
10.1016/j.foodchem.2016.12.055

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