Order Article Reprints

Sakoui S, Derdak R, Jouga F, Dagni A, Pop OL, Vodnar DC, Teleky B-E, Chis MS, Pop CR, Stan L, et al. The Impact of Fermented Quinoa Sourdough with Enterococcus Strains on the Nutritional, Textural, and Sensorial Features of Gluten-Free Muffins. Fermentation. 2025; 11(1):26. https://doi.org/10.3390/fermentation11010026

Sakoui, Souraya, Reda Derdak, Fatimazahra Jouga, Amal Dagni, Oana Lelia Pop, Dan Cristian Vodnar, Bernadette-Emőke Teleky, Maria Simona Chis, Carmen Rodica Pop, Laura Stan, and et al. 2025. "The Impact of Fermented Quinoa Sourdough with Enterococcus Strains on the Nutritional, Textural, and Sensorial Features of Gluten-Free Muffins" Fermentation 11, no. 1: 26. https://doi.org/10.3390/fermentation11010026

Sakoui, S., Derdak, R., Jouga, F., Dagni, A., Pop, O. L., Vodnar, D. C., Teleky, B.-E., Chis, M. S., Pop, C. R., Stan, L., Ranga, F., Suharoschi, R., Soukri, A., & El Khalfi, B. (2025). The Impact of Fermented Quinoa Sourdough with Enterococcus Strains on the Nutritional, Textural, and Sensorial Features of Gluten-Free Muffins. Fermentation, 11(1), 26. https://doi.org/10.3390/fermentation11010026