Work

How the sourdough may affect the functional features of leavened baked goods

Year: 2013

Type: review

Source: Food Microbiology

DOI: 10.1016/j.fm.2013.04.012

Authors: Marco Gobbetti, Carlo G. Rizzello, Raffaella Di Cagno, Maria De Angelis

Institution: University of Bari Aldo Moro

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2085761937

FWCI: 2.257

Cites: 145

Cited by: 426

Related to: 10