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...

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מידע ביבליוגרפי

Principais autores:	Bojana Voučko, Nikolina Čukelj Mustač, Ljiljana Nanjara, Saša Drakula, Tomislava Grgić, Duška Ćurić, Dubravka Novotni
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	MDPI AG 2024-10-01
סדרה:	Foods
נושאים:	<i>Kluyveromyces marxianus</i> <i>Limosilactobacillus fermentum</i> optimization sourdough starter culture
גישה מקוונת:	https://www.mdpi.com/2304-8158/13/21/3458
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!