Investigating consumer perceptions of healthfulness in sourdough breads and the effect of sourdough fermentation on gluten protein

dc.contributor.author	Clark, Caitlin, author
dc.date.accessioned	2025-10-07T18:33:54Z
dc.date.available	2025-10-07T18:33:54Z
dc.date.issued	2022
dc.description	Date supplied by CSU Extension.
dc.format.medium	born digital
dc.format.medium	Student works
dc.format.medium	Presentation slides
dc.format.medium	posters
dc.identifier.uri	https://hdl.handle.net/10217/242082
dc.language	English
dc.language.iso	eng
dc.publisher	Colorado State University. Libraries
dc.relation.ispartof	Internship Posters
dc.rights	Copyright and other restrictions may apply. User is responsible for compliance with all applicable laws. For information about copyright law, please see https://libguides.colostate.edu/copyright.
dc.subject	sourdough breads
dc.subject	sourdough starters
dc.subject	gluten-sensitive consumers
dc.title	Investigating consumer perceptions of healthfulness in sourdough breads and the effect of sourdough fermentation on gluten protein
dc.type	Text
dc.type	Image
dcterms.rights.dpla	This Item is protected by copyright and/or related rights (https://rightsstatements.org/vocab/InC/1.0/). You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s).

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