Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods
Sourdough fermentation, a traditional biotechnology for making leavened baked goods, was almost completely replaced by the use of baker’s yeast and chemical leavening agents in the last century. Recently, it has been rediscovered by the scientific community, consumers, and producers, thanks to sever...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2016-09-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | http://www.mdpi.com/2304-8158/5/3/65 |