Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread

Author: Moore M.   Bello F.   Arendt E.  

Publisher: Springer Publishing Company

ISSN: 1438-2377

Source: European Food Research and Technology A, Vol.226, Iss.6, 2008-04, pp. : 1309-1316

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