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2017•Food and Bioprocess TechnologyRequires access

Compressed Yeast and Type I Gluten-Free Sourdough in Gluten-Free Breadmaking

M. Mariotti, Carola Cappa, Claudia Picozzi, B. Tedesco, Lorenzo Fongaro, M. Lucisano

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Key concepts: Leavening agent, Food science, Gluten, Yeast, Gluten free, Fermentation, Chemistry, Lactic acid

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