Evaluation of functionally important lactic acid bacteria and yeasts from Nigerian sorghum as starter cultures for gluten-free sourdough preparation

Published 2017 View Full Article

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Title
Evaluation of functionally important lactic acid bacteria and yeasts from Nigerian sorghum as starter cultures for gluten-free sourdough preparation
Authors
Keywords
Nigerian sorghum, Celiac disease, Gluten-free, Exopolysaccharide
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 82, Issue -, Pages 326-334
Publisher
Elsevier BV
Online
2017-04-19
DOI
10.1016/j.lwt.2017.04.048

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