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About this Agricultural and Biological Sciences article
The Influence of Non-traditional Sourdough Made with Quinoa, Hemp and Chia Flour on the Characteristics of Gluten-free Maize/rice Bread by Jagelaviciute, Jolita; Cizeikiene, Dalia is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Jagelaviciute, Jolita; Cizeikiene, Dalia
- Publisher
- Elsevier Science; Elsevier ; Elsevier Inc.; Elsevier BV (ISSN 1096-1127)
- Published
- 2020
- Field
- Agricultural and Biological Sciences (Life Sciences)
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