Crossmark

Development of novel gluten-free bread based on fermented pseudo-cereals: effect on nutritional quality and textural properties

Crossref DOI link: https://doi.org/10.1007/s42976-024-00563-x

Published Online: 2024-08-14

Published Print: 2025-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Tizemmour, Zoulikha https://orcid.org/0000-0002-6688-3294
Mechmeche, Manel https://orcid.org/0000-0002-0587-4773
Messadi, Nesrine https://orcid.org/0000-0002-6764-6688
Hamdi, Moktar

Kachouri, Faten https://orcid.org/0000-0001-6515-0235
License Information

Text and Data Mining valid from 2024-08-14

Version of Record valid from 2024-08-14
More Information

Article History

Received: 14 March 2024

Accepted: 26 July 2024

First Online: 14 August 2024

Declarations

:

: The authors have no conflict of interest.