Nutritional quality and nutrient bioaccessibility in sourdough bread

Author:

Canesin Míriam Regina,Cazarin Cínthia Baú BetimORCID

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference44 articles.

1. Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan;Arranz-Otaegui;Proc Natl Acad Sci U S A,2018

2. Sourdough-based biotechnologies for the production of gluten-free foods;Nionelli;Foods (Basel, Switzerland),2016

3. Industrial production of sourdoughs for the baking branch – an overview;Brandt;Int J Food Microbiol,2019

4. Current approaches in sourdough production with valuable characteristics for technological and functional applications;Păcularu-Burada;Ann Univ Dunarea De Jos Galati,2020

5. Chapter 6 - sourdough bread;Papadimitriou,2019

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