Sourdough process and spirulina-enrichment can mitigate the limitations of colon fermentation performances of gluten-free breads in non-celiac gut model-Reference-Cited by-同舟云学术

Sourdough process and spirulina-enrichment can mitigate the limitations of colon fermentation performances of gluten-free breads in non-celiac gut model

Published:2024-03 Issue: Volume:436 Page:137633
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Nissen Lorenzo^ORCID,Casciano Flavia,Chiarello Elena,Di Nunzio Mattia,Bordoni Alessandra,Gianotti Andrea

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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