Structural and Quality Attributes of Gluten-Free Sourdough Bread Through Fermentation-Induced Network Formation

Food and Bioprocess Technology 2026

View at publisher

Authors: Seung‐Hye Woo, Jung Min Sung, Jiwoon Park, 박종대, Eun Young Park, Jong-Dae Park, Eun Young Park

DOI: 10.1007/s11947-025-04187-9

Cited by: 1

References: 55

Fields of Study & Subjects

Food composition and properties Wheat and Barley Genetics and Pathology Celiac Disease Research and Management

References 55