How cereal flours, starters, enzymes, and process parameters affect the in vitro digestibility of sourdough bread
Alice Costantini, Alessio Da Ros, Olga Nikoloudaki, Marco Montemurro, Raffaella Di Cagno, Bernard Genot, Marco Gobbetti, Carlo Giuseppe Rizzello
Topics & Concepts
Food scienceFermentationLactic acidLeavening agentStarchChemistryDigestion (alchemy)BacteriaBiologyChromatographyGeneticsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytase and its Applications