Microbial ecology, biochemical and nutritional features in sprouted composite type I sourdough made of wheat and blend flours

Author:

Calasso Maria,Ressa Arianna,Calabrese Francesco Maria,Minervini Fabio,De Angelis Maria

Publisher

Elsevier BV

Subject

Food Science

Reference73 articles.

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5. Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking;Alvarez-Jubete;Food Chemistry,2010

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