Work

Potential of sourdough for healthier cereal products

Year: 2005

Type: article

Source: Trends in Food Science & Technology

DOI: 10.1016/j.tifs.2004.03.008

Authors: K. Katina, E. Arendt, K.-H. Liukkonen, K. Autio, L. Flander, K. Poutanen

Institutions: VTT Technical Research Centre of Finland, National University of Ireland, University College Cork

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1971125857

FWCI: 5.817

Cites: 69

Cited by: 332

Related to: 10