| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8415313 | Innovative Food Science & Emerging Technologies | 2018 | 28 Pages |
Abstract
Results show how it is possible to produce a gluten-free beer from traditional ingredients. The slight differences observed between treatments had no impact on the sensory profile, allowing to brew high quality gluten-free beers.
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Authors
Mauro Fanari, Mauro Forteschi, Manuela Sanna, Manuel Zinellu, Maria Cristina Porcu, Luca Pretti,