Načítá se...
Teff Type-I Sourdough to Produce Gluten-Free Muffin
The increasing number of persons following a gluten-free (GF) diet and the need for healthy and natural products are forcing researchers and industries to provide gluten-free products with high nutritional value. Here, a biotechnological approach combining the use of teff flour and type-I sourdough...
Uloženo v:
| Vydáno v: | Microorganisms |
|---|---|
| Hlavní autoři: | , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
MDPI
2020
|
| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7466135/ https://ncbi.nlm.nih.gov/pubmed/32751312 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/microorganisms8081149 |
| Tagy: |
Přidat tag
Žádné tagy, Buďte první, kdo otaguje tento záznam!
|