Fermentation Performance of Carob Flour, Proso Millet Flour and Bran for Gluten-Free Flat-Bread

Sourdough fermentation is rarely used for gluten-free flatbread (GFFB), a product that is challenging to produce, especially when using high-fiber ingredients that bring nutritional benefits but lead to physical deterioration. The aim of this study was therefore to evaluate the fermentation performa...

पूर्ण विवरण

ग्रंथसूची विवरण

मुख्य लेखकों:	Bojana Voučko, Nikolina Čukelj Mustač, Ljiljana Nanjara, Saša Drakula, Tomislava Grgić, Duška Ćurić, Dubravka Novotni
स्वरूप:	Artigo
भाषा:	Inglês
प्रकाशित:	MDPI AG 2024-10-01
श्रृंखला:	Foods
विषय:	<i>Kluyveromyces marxianus</i> <i>Limosilactobacillus fermentum</i> optimization sourdough starter culture
ऑनलाइन पहुंच:	https://www.mdpi.com/2304-8158/13/21/3458
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