Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread

By M. Moore, F. Bello, E. Arendt. 2008

153 citations recorded by the source corpus.

Subfields: Gastroenterology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/8523d3c11a5ceba8c868fb475761152feb2f68a0