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About this Agricultural and Biological Sciences article
Effects of Selected Lactobacilli on the Functional Properties and Stability of Gluten-free Sourdough Bread by Bender, Denisse; Fraberger, Vera; Szepasvári, Palma; D’Amico, Stefano; Tömösközi, S.; Cavazzi, G.; Jäger, H.; Domig, Konrad J.; Schoenlechner, Regine 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
- Bender, Denisse; Fraberger, Vera; Szepasvári, Palma; D’Amico, Stefano; Tömösközi, S.; Cavazzi, G.; Jäger, H.; Domig, Konrad J.; Schoenlechner, Regine
- Publisher
- Springer; Springer-Verlag; Springer Verlag; Springer Science and Business Media LLC (ISSN 0044-3026)
- Published
- 2017
- Field
- Agricultural and Biological Sciences (Life Sciences)