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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...
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| Publicat a: | Microorganisms |
|---|---|
| Autors principals: | , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2020
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| Matèries: | |
| Accés en línia: | 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 |
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