TY  - RPRT
TI  - Sourdoughs fermented by autochthonous Lactobacillus strains improve the quality of gluten-free bread
AU  - Nami, Y.
AU  - Gharekhani, M.
AU  - Aalami, M.
AU  - Hejazi, M. A.
PY  - 2020
DO  - 10.1101/2020.08.21.260653
UR  - https://www.biorxiv.org/content/10.1101/2020.08.21.260653v1
ID  - 10.1101/2020.08.21.260653
ER  -