Recent Advances in the Use of Sourdough Fermentation to Improve the Quality of Gluten-Free Bakery Products
Crossref DOI link: https://doi.org/10.1007/978-3-031-48604-3_16
Published Online: 2024-04-17
Published Print: 2024
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Alper, Anıl
Altan, Aylin
Text and Data Mining valid from 2024-01-01
Version of Record valid from 2024-01-01
Chapter History
First Online: 17 April 2024