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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dc.catalogadorkjc
dc.contributor.authorFranco Melazzini, Wendy Veronica
dc.contributor.authorKatherine Evert
dc.contributor.authorCarina Van Nieuwenhove
dc.date.accessioned2024-03-04T17:01:40Z
dc.date.available2024-03-04T17:01:40Z
dc.date.issued2021
dc.fechaingreso.objetodigital2024-05-16
dc.fuente.origenORCID
dc.identifier.doi10.3390/fermentation7030115
dc.identifier.urihttps://doi.org/10.3390/fermentation7030115
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/83661
dc.information.autorucEscuela de Ingeniería; Franco Melazzini, Wendy Veronica; 0000-0001-5858-8554; 219464
dc.language.isoen
dc.nota.accesoContenido completo
dc.rightsacceso abierto
dc.subject.ods02 Zero hunger
dc.subject.odspa02 Hambre cero
dc.titleQuinoa Flour, the Germinated Grain Flour, and Sourdough as Alternative Sources for Gluten-Free Bread Formulation: Impact on Chemical, Textural and Sensorial Characteristics
dc.typeartículo
sipa.codpersvinculados219464
sipa.trazabilidadORCID;2024-01-22
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