Article Versions Notes

López DN, Forastieri PS, Calvo NL, Cossia MB, Tedaldi C, Llopart EE, Steffolani ME, Boeris V. Yellow Pea Flour Fermented with Kefir as a Valuable Ingredient for the Techno-Functional and Sensory Improvement of Gluten-Free Bread. Fermentation. 2025; 11(9):521. https://doi.org/10.3390/fermentation11090521

López, Débora N., Pamela S. Forastieri, Natalia L. Calvo, María Belén Cossia, Camila Tedaldi, Emilce E. Llopart, María Eugenia Steffolani, and Valeria Boeris. 2025. "Yellow Pea Flour Fermented with Kefir as a Valuable Ingredient for the Techno-Functional and Sensory Improvement of Gluten-Free Bread" Fermentation 11, no. 9: 521. https://doi.org/10.3390/fermentation11090521

López, D. N., Forastieri, P. S., Calvo, N. L., Cossia, M. B., Tedaldi, C., Llopart, E. E., Steffolani, M. E., & Boeris, V. (2025). Yellow Pea Flour Fermented with Kefir as a Valuable Ingredient for the Techno-Functional and Sensory Improvement of Gluten-Free Bread. Fermentation, 11(9), 521. https://doi.org/10.3390/fermentation11090521