Work

Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ

Year: 2009

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2009.08.016

Authors: Carlo Giuseppe Rizzello, Luana Nionelli, Rossana Coda, Maria De Angelis, Marco Gobbetti

Institution: University of Bari Aldo Moro

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: W2035963867

FWCI: 6.034

Cites: 49

Cited by: 271

Related to: 10