Novel insights on the functional/nutritional features of the sourdough fermentation

International Journal of Food Microbiology

Volumn 302, Issue , 2019, Pages 103-113

  Gobbetti, Marco ^a   De Angelis, Maria ^b   Di Cagno, Raffaella ^a   Calasso, Maria ^b   Archetti, Gabriele ^c   Rizzello, Carlo Giuseppe ^b  

^a FREE UNIVERSITY OF BOZEN BOLZANO   (Italy)

^b UNIVERSITY OF BARI   (Italy)

^c UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

Author keywords

Fermentation; Lactic acid bacteria; Nutrition; Sourdough

Indexed keywords

GLUTEN; PHENOL DERIVATIVE; SODIUM CHLORIDE;

ARTICLE; BREAD; DOUGH; FERMENTATION; GLYCEMIC INDEX; IRRITABLE COLON; LEGUME; NUTRITION; SOURDOUGH; ANALYSIS; CHEMISTRY; FABACEAE; FLOUR; FOOD GRAIN; HUMAN; METABOLISM; MICROBIOLOGY; STANDARDS;

BREAD; EDIBLE GRAIN; FABACEAE; FERMENTATION; FLOUR; GLUTENS; HUMANS;

EID: 85047238722     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2018.05.018     Document Type: Article

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