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

Published Online: 2026-02-20

Published Print: 2026-04

Authors

Woo, Seung-Hye

Sung, Jung Min

Park, Jiwoon

Park, Jong-Dae

Park, Eun Young
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Text and Data Mining valid from 2026-02-20

Version of Record valid from 2026-02-20
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Article History

Received: 23 September 2025

Accepted: 18 December 2025

First Online: 20 February 2026

Declarations

:

: The authors declare no competing interests.

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