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dc.contributor | Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia |
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dc.contributor | Universitat Politècnica de Catalunya. Departament de Matemàtiques |
dc.contributor | Universitat Politècnica de Catalunya. BIOCOM-SC - Grup de Biologia Computacional i Sistemes Complexos |
dc.contributor.author | Carbó Moliner, Rosa |
dc.contributor.author | Gordún Quiles, Elena |
dc.contributor.author | Fernández, Antía |
dc.contributor.author | Ginovart Gisbert, Marta |
dc.date | 2019-01-01 |
dc.identifier.citation | Carbó, R. [et al.]. Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH. "Food science and technology international", 1 Gener 2019. |
dc.identifier.citation | 1082-0132 |
dc.identifier.citation | 10.1177/1082013219895357 |
dc.identifier.uri | http://hdl.handle.net/2117/176756 |
dc.language.iso | eng |
dc.relation | https://journals.sagepub.com/doi/10.1177/1082013219895357 |
dc.rights | Attribution 3.0 Spain |
dc.rights | info:eu-repo/semantics/openAccess |
dc.rights | http://creativecommons.org/licenses/by/3.0/es/ |
dc.subject | Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Indústria dels cereals i derivats |
dc.subject | Baked products |
dc.subject | Baking technology |
dc.subject | Bakery products |
dc.subject | Lactic acid bacteria |
dc.subject | Yeasts |
dc.subject | Fermentation |
dc.subject | Gluten |
dc.subject | Quinoa |
dc.title | Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH |
dc.type | info:eu-repo/semantics/updatedVersion |
dc.type | info:eu-repo/semantics/article |
dc.description.abstract |