Published in
Elsevier, Food Chemistry, (224), p. 144-152
DOI: 10.1016/j.foodchem.2016.12.055
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Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation
Journal article published in 2017 by
Massimiliano Rinaldi,
Maria Paciulli 
,
Augusta Caligiani,
Francesca Scazzina,
Emma Chiavaro
,
Augusta Caligiani,
Francesca Scazzina,
Emma Chiavaro
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