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

Massimiliano Rinaldi1, Maria Paciulli1, Augusta Caligiani1

  • 1Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy.

Food Chemistry
|February 5, 2017
PubMed

Keywords:
Chestnut flourGluten-free breadPhysical analysisShelf-lifeSourdough

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