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Journal description
All volumes of the corresponding journal
All issues of the corresponding volume
All articles of the corresponding issues
Details for article 13 of 13 found articles
| Title: |
Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread |
| Author: |
Rizzello, Carlo Giuseppe Lorusso, Anna Montemurro, Marco Gobbetti, Marco |
| Appeared in: |
Food microbiology |
| Paging: | Volume 56 (2016) nr. C pages 13 p. |
| Year: |
2016 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 13 of 13 found articles
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