Recent Advances in the Use of Sourdough Fermentation to Improve the Quality of Gluten-Free Bakery Products
Book chapter (April 2024)
The most recent citing publications are shown below. View all 17 publications that cite this research output on Dimensions.
Book chapter (April 2024)
Article in Current Research in Microbial Sciences (December 2023)
Article in Allergies (February 2023)