@misc{indiciae7152a80a83e2,
  title = {Sourdoughs fermented by autochthonous Lactobacillus strains improve the quality of gluten-free bread},
  author = {Nami, Y. and Gharekhani, M. and Aalami, M. and Hejazi, M. A.},
  year = {2020},
  doi = {10.1101/2020.08.21.260653},
  url = {https://www.biorxiv.org/content/10.1101/2020.08.21.260653v1},
  note = {Source identifier: 10.1101/2020.08.21.260653}
}