Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH

par Carbó, Rosa
Publié dans: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2020)

Comparison of the microbial dynamics and biochemistry of laboratory sourdoughs prepared with grape, apple and yogurt

par Gordún, Elena
Publié dans: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2015)