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...

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Bibliographic Details
Main Authors: Luana Nionelli, Carlo Giuseppe Rizzello
Format: Article
Language:English
Published: MDPI AG 2016-09-01
Series:Foods
Subjects:
Online Access:http://www.mdpi.com/2304-8158/5/3/65

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