Development of novel gluten-free bread based on fermented pseudo-cereals: effect on nutritional quality and textural properties
| Title: | Development of novel gluten-free bread based on fermented pseudo-cereals: effect on nutritional quality and textural properties |
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| Authors: | Tizemmour, ZoulikhaAff1, IDs4297602400563x_cor1; Mechmeche, ManelAff1; Messadi, NesrineAff1; Hamdi, MoktarAff1; Kachouri, FatenAff1 |
| Source: | Cereal Research Communications: Founded by the Cereal Research Non-Profit Ltd. in 1973. 53(2):947-957 |
| Database: | Springer Nature Journals |