{"title":"微生物发酵在无麸质食品中的作用","authors":"R. Anand Kumar, W. Routray","doi":"10.1007/978-3-030-88697-4_4","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":293740,"journal":{"name":"Challenges and Potential Solutions in Gluten Free Product Development","volume":"1 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2021-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Role of Microbial Fermentation in Gluten-Free Products\",\"authors\":\"R. Anand Kumar, W. Routray\",\"doi\":\"10.1007/978-3-030-88697-4_4\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":293740,\"journal\":{\"name\":\"Challenges and Potential Solutions in Gluten Free Product Development\",\"volume\":\"1 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-12-04\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Challenges and Potential Solutions in Gluten Free Product Development\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1007/978-3-030-88697-4_4\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Challenges and Potential Solutions in Gluten Free Product Development","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1007/978-3-030-88697-4_4","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}