Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties

Author: Cappa Carola   Lucisano Mara   Raineri Andrea   Fongaro Lorenzo   Foschino Roberto   Mariotti Manuela  

Publisher: MDPI

E-ISSN: 2304-8158|5|4|69-69

ISSN: 2304-8158

Source: Foods, Vol.5, Iss.4, 2016-10, pp. : 69-69

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Abstract