Impact of protein metabolic conversion and volatile derivatives on gluten-free muffins made with quinoa sourdough
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DOI: 10.1080/19476337.2019.1646320
Abstract: ABSTRACT A quinoa sourdough inoculated with Lactobacillus plantarum ATCC 8014 vs. a spontaneous sourdough were used to assess the changes in amino acid content released by proteolysis and the volatile derivatives formation in gluten-free muffins.… read more here.
Keywords: gluten free; impact protein; volatile derivatives; free muffins ... See more keywords