Evaluation of Sourdough Prepared with Immobilized <i>Lacticaseibacillus paracasei</i> SP5 as a Natural Strategy in the Production of Gluten-Free Sourdough Bread
The growing demand for high-quality gluten-free bread requires innovative technological and functional approaches. This study investigates, for the first time, the use of <i>Lacticaseibacillus paracasei</i> SP5 in free and immobilized form on traditional Greek trahanas for producing GF sourdough bre...
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| Auteurs principaux: | , , |
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| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
MDPI AG
2026-03-01
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| Collection: | Fermentation |
| Sujets: | |
| Accès en ligne: | https://www.mdpi.com/2311-5637/12/3/129 |
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