Article Versions Notes

Ramos L, Alonso-Hernando A, Martínez-Castro M, Morán-Pérez JA, Cabrero-Lobato P, Pascual-Maté A, Téllez-Jiménez E, Mujico JR. Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition. Foods. 2021; 10(7):1498. https://doi.org/10.3390/foods10071498

Ramos, Laura, Alicia Alonso-Hernando, Miriam Martínez-Castro, Jose Alejandro Morán-Pérez, Patricia Cabrero-Lobato, Ana Pascual-Maté, Eduardo Téllez-Jiménez, and Jorge R. Mujico. 2021. "Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition" Foods 10, no. 7: 1498. https://doi.org/10.3390/foods10071498

Ramos, L., Alonso-Hernando, A., Martínez-Castro, M., Morán-Pérez, J. A., Cabrero-Lobato, P., Pascual-Maté, A., Téllez-Jiménez, E., & Mujico, J. R. (2021). Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition. Foods, 10(7), 1498. https://doi.org/10.3390/foods10071498