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Persistence and Effect of a Multistrain Starter Culture on Antioxidant and Rheological Properties of Novel Wheat Sourdoughs and Bread.
Sidari, Rossana; Martorana, Alessandra; Zappia, Clotilde; Mincione, Antonio; Giuffrè, Angelo Maria.
Afiliación
  • Sidari R; Department of AGRARIA, Mediterranea University of Reggio Calabria, loc. Feo di Vito, 89122 Reggio Calabria, Italy.
  • Martorana A; Department of AGRARIA, Mediterranea University of Reggio Calabria, loc. Feo di Vito, 89122 Reggio Calabria, Italy.
  • Zappia C; Department of AGRARIA, Mediterranea University of Reggio Calabria, loc. Feo di Vito, 89122 Reggio Calabria, Italy.
  • Mincione A; Department of AGRARIA, Mediterranea University of Reggio Calabria, loc. Feo di Vito, 89122 Reggio Calabria, Italy.
  • Giuffrè AM; Department of AGRARIA, Mediterranea University of Reggio Calabria, loc. Feo di Vito, 89122 Reggio Calabria, Italy.
Foods ; 9(9)2020 Sep 08.
Article en En | MEDLINE | ID: mdl-32911696
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: Foods Año: 2020 Tipo del documento: Article País de afiliación: Italia
Texto completo
Añadir a Mi BVS
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XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: Foods Año: 2020 Tipo del documento: Article País de afiliación: Italia