Quinoa Flour, the Germinated Grain Flour, and Sourdough as Alternative Sources for Gluten-Free Bread Formulation: Impact on Chemical, Textural and Sensorial Characteristics

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fermentation-07-00115-v2 Quinoa Flour, the Germinated Grain Flour, and Sourdough as Alternative Sources for Gluten.pdf(1.2 MB)
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2021
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https://doi.org/10.3390/fermentation7030115
 https://repositorio.uc.cl/handle/11534/83661
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