Sensory and antioxidant properties and in-vitro digestibility of gluten-free sourdough made with selected starter cultures

Publication date: Available online 25 May 2020Source: LWTAuthor(s): A.O. Olojede, A.I. Sanni, K. Banwo, A.T. Adesulu-Dahunsi
Source: LWT Food Science and Technology - Category: Food Science Source Type: research