Effect of sourdough fermentation and baking process severity on bioactive fiber compounds in immature and ripe wheat flour bread-Reference-Cited by-同舟云学术

Effect of sourdough fermentation and baking process severity on bioactive fiber compounds in immature and ripe wheat flour bread

Published:2018-03 Issue: Volume:89 Page:322-328
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Saa Danielle Taneyo,Di Silvestro Raffaella^ORCID,Nissen Lorenzo^ORCID,Dinelli Giovanni,Gianotti Andrea^ORCID

Funder

Kamut Enterprises of Europe

Publisher

Elsevier BV

Subject

Food Science

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