baking technology

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Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH.
Carbó, Rosa;Gordún, Elena;Fernández, Antía;Ginovart, Marta;
2019 Food science and technology international = Cienci... DOI: 10.1177/108201321989... 265 views

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lactic acid bacteria fermentation yeasts bakery products