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Sourdough fermentation of whole and sprouted lentil flours: In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread

Giuseppe Perri, Rossana Coda, Carlo Giuseppe Rizzello, Giuseppe Celano, Marco Ampollini, Marco Gobbetti, Maria De Angelis, Maria Calasso

2021Food Chemistry91 citationsDOIOpen Access PDF

Topics & Concepts

Food scienceFermentationAromaLactic acidChemistryWeissellaLeuconostocLactobacillusBacteriaBiologyGeneticsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytase and its Applications
Sourdough fermentation of whole and sprouted lentil flours: In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread | Litcius