The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry
Author:
Affiliation:
1. Faculty of Science and Technology, Free University of Bolzano, Bolzano, Italy;
2. Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2019.1631753
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1. Nutritive value and chemical composition of pseudocereals as gluten-free ingredients
2. Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking
3. Health benefits of dietary fiber
4. An angiotensin-I converting enzyme inhibitor from buckwheat (Fagopyrum esculentum Moench) flour
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