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Quinoa sourdough-based biscuits with high antioxidant activity fermented with autochthonous lactic acid bacteria |
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| Authors: | Sergio H Sandez Penidez Marina A Velasco Manini Jean Guy LeBlanc Carla L Gerez Graciela C Rollán |
| Institution: | Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Argentina |
| Abstract: | |
| Keywords: | antioxidant activity fermentation gluten-free food lactic acid bacteria quinoa |