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Effects of selected lactobacilli on the functional properties and stability of gluten-free sourdough bread

Denisse Bender1, Vera Fraberger1, Palma Szepasvári2

  • 11Department of Food Science and Technology, BOKU-University of Natural Resources and Life Sciences Vienna, Muthgasse 18, 1190 Vienna, Austria.

European Food Research and Technology = Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung. A
|April 23, 2019
PubMed

Keywords:
Back-sloppingGluten-free breadLactobacilliSourdough

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