Sourdough and gluten-free products

Research output: Chapter in Book/Report/Conference proceedings › Chapter › peer-review

Original language	English
Title of host publication	Handbook on Sourdough Biotechnology
Publisher	Springer US
Pages	245-264
Number of pages	20
ISBN (Electronic)	9781461454250
ISBN (Print)	9781461454243
DOIs	https://doi.org/10.1007/978-1-4614-5425-0_10
Publication status	Published - 1 Jan 2013

Access to Document

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title = "Sourdough and gluten-free products",

author = "Arendt, \{Elke K.\} and Moroni, \{Alice V.\}",

year = "2013",

month = jan,

day = "1",

doi = "10.1007/978-1-4614-5425-0\_10",

language = "English",

isbn = "9781461454243",

pages = "245--264",

booktitle = "Handbook on Sourdough Biotechnology",

publisher = "Springer US",

address = "United States",

}

TY - CHAP

T1 - Sourdough and gluten-free products

AU - Arendt, Elke K.

AU - Moroni, Alice V.

PY - 2013/1/1

Y1 - 2013/1/1

UR - https://www.scopus.com/pages/publications/85026273893

U2 - 10.1007/978-1-4614-5425-0_10

DO - 10.1007/978-1-4614-5425-0_10

M3 - Chapter

AN - SCOPUS:85026273893

SN - 9781461454243

SP - 245

EP - 264

BT - Handbook on Sourdough Biotechnology

PB - Springer US

ER -