Published in
Springer (part of Springer Nature), Amino Acids, 10(48), p. 2453-2465
DOI: 10.1007/s00726-016-2258-4
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Combination of transglutaminase and sourdough on gluten-free flours to improve dough structure
Journal article published in 2016 by
Lucilla Scarnato,
Diana Isabella Serrazanetti 
,
Iris Aloisi ,
Chiara Montanari,
Stefano Del Duca,
Rosalba Lanciotti
,
Iris Aloisi ,
Chiara Montanari,
Stefano Del Duca,
Rosalba Lanciotti
This paper was not found in any repository, but could be made available legally by the author.
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