Nutritional quality and nutrient bioaccessibility in sourdough bread
Míriam Regina Canesin, Cínthia Baú Betim Cazarin
Topics & Concepts
Leavening agentFood scienceNutrientFermentationBiotechnologyBusinessBiologyEcologyFood composition and propertiesMicrobial Metabolites in Food BiotechnologyNutritional Studies and Diet