Effect of sourdough fermentation and baking process severity on bioactive fiber compounds in immature and ripe wheat flour bread
Saa, Danielle Taneyo, Di Silvestro, Raffaella, Nissen, Lorenzo, Dinelli, Giovanni, Gianotti, AndreaLangue:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2017.10.046
Date:
October, 2017
Fichier:
PDF, 584 KB
english, 2017